LCBO Food & Drink Spring 2017

FLAVOURS  TAKING STALK

TABBOULEH

½ cup (125 mL) roughly chopped mint ½ cup (125 mL) roughly chopped celery leaves 3 tbsp (45 mL) olive oil 1 tsp (5 mL) grated lemon rind ¼ tsp (1 mL) allspice ¼ tsp (1 mL) cinnamon 1 Cover bulgur with boiling water and lemon juice. Let sit for 5 to 7 minutes. Drain any excess water. In a large mixing bowl, stir hot bulgur with diced tomatoes. Season with salt and pepper. Cool. 2 Add celery, cucumber and green onion to bulgur mixture. Sprinkle over parsley, mint and

Tabbouleh is not a bulgur-based salad. It is a herb and vegetable salad held together by the bulgur. The herb is usually parsley but in this version I have mixed parsley with mint and celery leaves to create a really fresh flavour. Refrigerates well for up to five days. ½ cup (125 mL) fine bulgur wheat 1 tbsp (15 mL) lemon juice 1 cup (250 mL) diced tomatoes Salt and freshly ground pepper 2 cups (500 mL) finely diced celery 2 cups (500 mL) diced English cucumber 1 cup (250 mL) chopped green onion 2 cups (500 mL) roughly chopped Italian parsley

celery leaves. Toss with oil, lemon rind, allspice and cinnamon. Season with salt and pepper. Taste, adding more lemon juice if needed. Serves 6

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34  FOOD & DRI NK SPRING 2017