Tabouleh
Ingredients
300g cous cous or bulgur wheat if available
50g chopped parsley
2 minced cloves of garlic
6 finely chopped spring onions
Juice of 2 lemons
100g crumbled feta
200g fresh prunes or plums
A handful of baby tomatoes
Zest of one lemon or lime
Salt and pepper
Method
Soak the cous cous/bulgur wheat as per package directions and allow to cool. Halve and roast the baby tomatoes in a hot oven until blistered and fragrant. Toss in the parsley, garlic, onions, lemon juice and season to taste. Top with feta and sliced prunes. Serve with fresh baby vegetables. Optional items like artichoke hearts or halved quail eggs can be added on top.
Alex Poltera
There was probably no way on Earth that Midlands Chef Alex Poltera was not going to end up in a kitchen. Growing up in a household of accomplished and award-winning chefs was bound to have some effect on his upbringing. From a young age, Alex would spend family holidays catching fresh seafood along the Wild Coast.
Latest posts by Alex Poltera (see all)
- Brioche French Toast with Roasted Figs, Mascarpone and Maple Syrup - May 4, 2017
- Cinnamon Churros with Cayenne Pepper Chocolate Ganache and Miso Caramel Dipping Sauce - March 14, 2017
- Vanilla and Lemon Curd Mille-Feuille - March 1, 2017
- Vegan Beetroot Tartare - February 20, 2017
- Valentines Day Chocolate Torrone - February 7, 2017
- Wedding Eats: Gayle & Justin at The Glades - January 19, 2017
- Kaylan’s Tandoori Chicken Skewers - December 15, 2016
- Vegan Mince Pies - December 5, 2016
- Rooibos Panna Cotta with Lemon Buttermilk Sponge and Berry Coulis - November 15, 2016
- Butternut and Parmesan Open Ravioli with Burnt Sage Butter and Toasted Hazelnuts - October 26, 2016
- Green Monday: the best MLT by Keri Bainborough - September 19, 2016
- Eating Green on Mondays – an interview with I Love Foodies - September 12, 2016
- Abingdon launches their 2014 MCC with Bubbles and Brunch at Tijnhuis - September 9, 2016
- Heston Blumenthal’s The Fat Duck - August 16, 2016
- Review: Dower House - August 2, 2016