Simple Tabouleh

Alex Poltera PR Photography 2 130315-16

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 PR Photography 130315-20

Alex Poltera PR Photography 2 130315-14

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.

Author: 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.

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