serves 4 people
1 cup cooked black quinoa
1 cup chopped green parsley
½ cup chopped mint
2 nectarines chopped into small dice
½ red pepper chopped into small dice
1 red onion chopped into small dice
1 spring onion, chopped
juice from one lemon
salt and pepper
¼ cup canola oil
1 tablespoon nigella seeds
How many of those tabbuleh salads have I made already? Four, five. Would have to count,but who would want to count anyway. Well, this one was inspired by the cooking class I attended a few weeks ago. There was a literature festival in my area called „Sopot by the Book”. The main theme of the this year’s festival was Israel. On one day there was an event in a form of a cooking class held by Nof Atamna – Ismaeel, a winner of Israeli Masterchef. We were cooking some delicious Israeli-Arabic dishes. One of them was a tabbuleh made with bulgur and green grapes. And this tabbuleh inspired me to make this late summer tabbuleh salad with nectarines and red pepper. Just as fruity and full of fresh flavors of mint and parsley. I used the black quinoa for the color contrast and late summer nectarines and a red pepper for sweetnes, crunch and color. Easy and simple to make. Perfect on its own or as a side dish.
Put all the salad ingredients together in a bowl. Add vinaigrette and mix gently. Arrange on a plate or serve in a bowl. Sprinkle with nigella seeds on top.
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