This year the parsley has been really successful. So has the mint. For the last five years we have struggled to produce more than a handful. I love tabouleh – my personal preference is to use only a small amount of bulgur wheat, possibly leaving it out altogether. It’s all about the parsley. In Hummus Bros they supply a chopped chilli, garlic and coriander salsa which really lifts the parsley salad. I like a lot of lemon juice and olive oil.
It is important not to bruise the parsley so always slice don’t chop when making tabouleh. Until recently I have never added spices – sweet spices or baharat spice mix or Lebanese seven spice. However, Having come across Ottolenghi’s recipe I now use the baharat mix. There are many recipes but for me definitely no onion, but always red pepper and cucumber as well as tomato. Looking forward to this year’s crop.
In Conil parsley is usually given for free when you buy vegetables in the many greengrocers.
