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Tabbouleh of spring beans, seeds and nuts


You'll need

100 gm dried white beans, soaked overnight in cold water, drained 100 gm fresh borlotti beans 100 gm podded peas (about 250gm unpodded) 50 gm podded broad beans (about 175gm unpodded) 30 gm toasted pumpkin seeds 80 gm coarse burghul, soaked in cold water until tender, drained ½ cup (loosely packed) each flat-leaf parsley and mint, coarsely torn   Roast garlic dressing 1 head of garlic 60 ml (¼ cup) extra-virgin olive oil 50 ml lemon juice

Method

  • 01
  • Place white beans in a large saucepan with plenty of water to cover, bring to the boil, cook until tender (50-55 minutes), drain, refresh in iced water, drain again, set aside.
  • 02
  • Meanwhile, for roast garlic dressing, preheat oven to 200C, wrap garlic tightly in foil, place on an oven tray and roast until tender and caramelised (30-35 minutes). When cool enough to handle, squeeze garlic from skins into a bowl (discard skins), whisk in oil and lemon juice, season to taste and set aside.
  • 03
  • Cook borlotti beans in a saucepan of boiling salted water until just tender (15-18 minutes), drain, refresh in iced water, drain again. Blanch peas until just tender (2-3 minutes), drain, refresh, drain again. Repeat with broad beans and peel.
  • 04
  • To serve, combine beans, peas, pumpkin seeds, burghul and herbs in a bowl, drizzle with dressing, season to taste and toss to combine.
This recipe is from the February 2012 issue of Australian Gourmet Traveller.

"Fresh, flavoursome and hearty, tabbouleh epitomises Middle Eastern food. My version has a twist, but still uses burghul, the quintessential ingredient." Shane Delia, Maha.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

2008 Yering Station Shiraz Viognier.

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