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Beach inspired products and ideas for people who want to bring their food to life.

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Beach inspired enamelware, kitchenware and recipes for bringing food to life.

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Pistachio and Green Olive Tabbouleh

This salad is a family favourite when serving a leg of lamb or making some middle eastern inspired warps.  A great new take on a classic tabbouleh salad.

INGREDIENTS

200g pistachio kernels

100g coarse burghul

1 cup loosely packed flat-leaf parsley (coarsely chopped)

1/3 cup (loosely packed) mint leaves coarsely chopped

150gm Sicilian green olives, pitted and crushed

4 garlic cloves, crushed

Finely grated rind and juice of one lemon

2 tbsp. olive oil

METHOD

Set oven at 170 degrees.  Scatter pistachios on an oven tray and roast for 4 -6 minutes.  Cool then coarsely crush and set aside in a large bowl.
Meanwhile, place burghul in a bowl, cover completely with warm water and stand until tender (30-40 minutes). Drain well, and then add to pistachios with remaining ingredients, season to taste and serve.