This super healthy salad is influenced by the Mediterranean. Tabouli from the Levant, moving north to former Ottoman Empire with the tzatziki and shawarma, then finishing with some classic Italian charred peppers.
Try to get the parsley nice and fine for the tabouli. As Tom’s former head chef used to say, “Once you think it’s fine enough, keep chopping for another minute.”
^Red wine vinegar is a staple ingredient. If you don’t have any just use a little of the lemon juice.
^^If you’re on the gluten-free plan, we have given you amaranth instead of bulgar wheat. Here’s how to prepare it. Cook the amaranth in boiling water for about 15 minutes, or until soft and fully cooked. Once cooked, strain through a fine sieve and allow to cool.
