Tabbouleh with roasted walnuts

Tabbouleh with roasted walnuts

By
From
Moorish
Serves
8
Photographer
Mark Roper

Tabbouleh is undoubtedly one of our favourite salads (despite its depressingly soggy ubiquity), with its simple focus on fresh flavours and textures. Here, roasted walnuts add a lovely nutty flavour and crunch to the traditional version instead of cracked wheat. By all means roast the walnuts and prepare the individual vegetables and herbs ahead of time. But don’t mix in the lemon juice and oil until the very last moment or the whole thing will go mushy.

Ingredients

Quantity Ingredient
70g walnuts
2 bunches flat-leaf parsley, leaves only
1/2 bunch mint, finely shredded
1 large purple onion, finely chopped
4 medium-sized tomatoes, finely diced
2 lemons, juiced
1/2 teaspoon allspice
1/3 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon pepper
100-120ml olive oil

Method

  1. Preheat the oven to 160°C.
  2. Spread the walnuts out on a baking sheet and put it in the oven for 8–10 minutes. After 4 minutes, shake the tray around so that the nuts colour evenly. Remove the tray from the oven and tip the nuts into a tea-towel. Rub them vigorously between your hands to remove as much of the papery brown skin as you can. Chop the nuts finely to the texture of coarse breadcrumbs. Sieve to remove as much of the dust as you can.
  3. Put the parsley, mint, onion, tomatoes and walnuts into a large bowl. Add the remaining ingredients and mix well with your hands. Taste and adjust the seasoning if necessary.
Tags:
Malouf
Greg
Lucy
Moorish
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