Mint Pesto Tabbouleh
Mint Pesto Tabbouleh
A bit cross-cultural this one, a classic cracked wheat tabbouleh topped with an Italian mint and pine nut pesto.
Ingredients
Serves: 4
- Pesto
- 4 tablespoons pine nuts
- 2 bunches mint, leaves picked
- 2 tablespoons plain yoghurt
- 150ml extra virgin olive oil
- salt and freshly ground black pepper to taste
- Tabbouleh
- 50g currants
- port, for soaking
- 250g cracked wheat
- 1/4 bunch parsley, chopped
- 2 tomatoes, seeded and diced
- 3 tablespoons capers, chopped
- olive oil, for drizzling
Directions
Preparation:20min ›
Cook:15min ›
Extra time:8hours soaking ›
Ready in:8hours35min
- Toast the pine nuts in a pan until lightly coloured. Place in a food processor with the mint leaves and yoghurt and whiz until combined. With the motor running, add the oil in a steady stream. Season to taste and set aside.
- Place the currants in a bowl and pour in just enough port to cover. Let soak overnight.
- Bring a large saucepan of water to the boil. Add the cracked wheat and simmer 15 minutes. Drain and cool. In a bowl, combine with the drained currants, parsley, tomatoes and capers. Season to taste.
- Serve the tabbouleh drizzled with olive oil and serve with a dollop of pesto on top.
Pesto:
Tabbouleh:
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