Chef Yossi’s take on the classic Tabouleh has some surprise ingredients that really give it the Wow factor.
Traditionally there is a lot of parsley, a lot of coriander, soaked bulgur wheat and some people add onions, and/or tomatoes but in this recipe, Yossi creates a new take on the classic Tabouleh by adding sunflower seeds and pumpkin seeds, and topping it with finely sliced grapes.
This is an addition that he has ‘borrowed’ from a Chef he met whilst he was travelling hills of Israel some years ago and has served it many times since. As he often says, “A good chef copies. A genius chef steals!”
This recipe serves two as a side dish, as it was served up in Wild Honey’s A Taste of Jerusalem Event in November 2018.
Yossi’s Tabouleh Salad Recipe
- 1large bunch fresh parsley – washed, dried and stems removed
- 1 large bunch of fresh coriander – washed, dried and stems removed
- 1 bunch spring onions – washed and roots removed
- 1 medium red onion diced finely (optional)
- A handful of firm seedless red grapes
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds peeled
- Juice of 1 lemon
- 3 tablespoons good quality extra virgin olive oil (more or less to your preference)
- Sea salt flakes & crushed black peppercorns to taste
- Roast the sunflower and pumpkin seeds in a roasting pan until slightly coloured (no oil needed)
- Chop all the herbs to small to medium size depending on preference
- Finely slice and spring onions and mix together with the herbs
- Dice the red onion to small dice
- Finley slice the grapes
- Mix all ingredients together and dress with olive oil & lemon juice at the last moment
- Season to taste with salt flakes and the crushed pepper
Tabouleh Recipe Variations:
- Add pomegranate seeds instead of the grapes
- Add a small amount of cooked bulgar wheat and smatter it through the salad – the herbs should 90% of the salad composition
- Add roasted pistachios or other nuts and seeds as preferred
Main photo courtesy of @andreangat, winner of A Taste of Jerusalem Snap to Win competition.