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Tabbouleh of spring beans, seeds and nuts

Australian Gourmet Traveller recipe for Tabbouleh of spring beans, seeds and nuts

  • Serves 8
  • 45 mins preparation
  • 1 hr 35 mins cooking plus soaking, cooling
Tabbouleh of spring beans, seeds and nuts
Tabbouleh of spring beans, seeds and nuts

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

You'll need to begin this recipe a day ahead.

Ingredients

  • 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 each flat-leaf parsley and mint, coarsely torn (loosely packed)
Roast garlic dressing
  • 1 head of garlic
  • 60 ml extra-virgin olive oil (¼ cup)
  • 50 ml lemon juice

Method

Main
  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    To serve, combine beans, peas, pumpkin seeds, burghul and herbs in a bowl, drizzle with dressing, season to taste and toss to combine.

Notes

This recipe is from the February 2012 issue of .
Drink Suggestion: 2008 Yering Station Shiraz Viognier.

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