Bulgar Tabouli with Roasted Grapes, Ricotta
Ingredients
- 100g bulgar wheat
- 1 bunch flat leaf parsley
- 1/2 bunch fresh mint
- 1 handful seedless grapes
- 150g ricotta or soft goats cheese
- 2 shallots (optional)
- 25g flaked almonds, toasted
- pomegranate seeds for garnish (optional)
- lemon juice
- extra virgin olive oil
- sea salt
Method
Place bulgar wheat into a pot and add 150g water. Bring to a boil, place lid on top and simmer for 10 minutes, turn off the heat and allow to rest with the lid still on for a further 10 minutes. Fluff up the cooked bulgar with a fork and set aside to cool.
Place the grapes onto an oven proof dish and roast in a preheated oven (108C) for 15 minutes. Place tablespoons of ricotta cheese or soft goats cheese onto a parchment paper lined oven tray. Drizzle with a little olive oil. Bake for 15minutes.
Thinly slice the shallots and toss in rice flour or plain whits flour. Shake off excess flour. Fry the shallots in a medium hot pan with olive oil until crisp and golden. When cooked drain on some kitchen paper. Toss in a little sea salt.
Chop the parsley (including the stems) and mint (only the leaves) very finely.
Place the cooled bulgar into a mixing bowl and season with some sea salt. Add 3 tablespoons of good extra virgin olive oil along with lemon juice to taste. Add the grapes.
Place the tabouli onto a serving plate and dot with the chosen baked cheese. Sprinkle over the pomegranate seeds, the flaked almonds and crispy shallots.
Cooked quinoa, barley, farro or couscous can be used also.
Watermelon with Feta
Serves 4 as a sharing plate.
Ingredients
- Watermelon, 1 half
- 150g feta cheese
- half a small red onion
- black olive, stoned
- pumpkin seeds, toasted
- fresh mint
- sea salt and black pepper
Preparation
Remove the skin from the watermelon and remove the seeds also.
Slice the water melon into thin wedges.
Arrange the sliced watermelon on a serving plate.
Thinly slice the red onion and roughly chop the black olive and scatter over the watermelon.
Slice the feta, or crumble, and arrange on top of the watermelon.
Roughly chop the fresh mint and scatter over the salad along with the toasted pumpkin seeds.
Finish with some fresh ground black pepper.
Grilled Peaches with Burrata
Serves 2-3 as a sharing plate.
Ingredients
- 2 peaches, ripe but firm
- extra virgin olive oil
- 1 ball burrata
- balsamic vinegar
- honey
- toasted pinenuts
- fresh basil
Method
Whisk 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, 2 teaspoons honey together and set aside.
Cut the peaches in half and remove the stone and discard. Heat a griddle pan or heavy based frying pan over a medium - hot heat.
Brush the flat side of the peach with olive oil and place flat side down on the heated pan.
The peach is ready when it is charred and caramelised. Set aside.
Cut the charred halves in two and arrange on a serving plate. Place the ball of burrata in the centre of the plate. Roughly tear the basil leaves and scatter over the peaches and burrata. Scatter over the toasted pine nuts.
Drizzle the dressing over the salad.
Hot honey works really well with this salad. Gently heat 1 cup honey with 1-2 tablespoons chilli flakes for 3-4 minutes. Remove from the heat and add 1 tablespoon of apple cider vinegar. Cool, strain and store.