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.
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
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.