Mediterranean super salad with shawarma seasoned chickpeas, tzatziki and tabouli

Cook time: 40 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Bulgur wheat*
Couple
1 packet
Family
1 packet
Sweet peppers
Couple
All
Family
All
Chickpeas
Couple
1 tin
Family
2 tins
Shawarma spice
Couple
1 packet
Family
1 packet
Tomatoes
Couple
2
Family
3
Spring onion
Couple
1 bunch
Family
1 bunch
Curly parsley
Couple
1 bag
Family
1 bag
Lemon
Couple
1/2
Family
1
Garlic
Couple
1 clove
Family
2 cloves
Red wine vinegar**
Couple
A splash
Family
A splash
Preserved lemon yoghurt
Couple
1 pottle
Family
1 pottle
Fennel chili olives
Couple
1 pottle
Family
1 pottle

This super healthy salad is influenced by the Mediterranean. Tabouli from the Levant, moving north to the 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 said, “Once you think it’s fine enough, keep chopping for another minute.”

*If you’re on the gluten-free plan, we have given you quinoa instead of bulgar wheat. Here’s how to prepare it. Cook the quinoa in boiling water for about 15 minutes, or until soft and fully cooked. Once cooked, strain through a fine sieve and allow to cool.

**Red wine vinegar is a staple ingredient, not provided by Green Dinner Table. If you don’t have any, just use a little of the lemon juice.

Instructions

1

Preheat the oven to grill.

Boil the kettle.

Take the olives from the fridge and bring them up to room temperature.

2

Place the bulgur wheat in a bowl with a pinch of salt and a splash of olive oil. Pour over boiling water and immediately cover with cling wrap or a tight-fitting plate. Let sit for about 10 minutes.

*If you’re on the gluten-free plan, cook the quinoa, as per the above instructions.

3

Next, it’s time to blacken the peppers, this removes the skin and gives them a wonderful, charred flavour.

Place the peppers in the oven as close to the grill as you can get them without them actually touching the element. Grill for 3 to 5 minutes on each side until completely black.

Remove from the oven and place in a bowl. Cover with a plate or cling wrap and leave to steam for 10 to 12 minutes.

4

Switch the oven to bake.

Open and strain the chickpeas.

Toss with the shawarma spice and a splash of oil.

Cook for 20 minutes, or until golden and crispy.

5

Remove the cores from the tomatoes and dice into small 1 cm cubes.

Finely dice the spring onion.

Remove the stalks from the parsley and finely chop.

To make the tabouli, combine the cooked bulgur wheat, tomatoes, spring onion, parsley, lemon juice, and a splash of olive oil in a bowl. Taste and add salt, as needed.

6

Peel the sweet peppers and remove the seeds, then slice.

As thinly as possible, slice the garlic and add to the peppers with splash of red wine vinegar and a pinch of salt.

7

Place the tabouli on a plate with the peppers on the side.

Sprinkle over with chickpeas and serve with a drizzle of preserved lemon yoghurt and olives.



Join the movement

Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.

Pause or cancel your plan at any time.