Jo Pratt's Chickpea and Feta Tabbouleh with Oven-dried Tomatoes
Over a year ago
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Ingredients
- 8-12 smallish ripe tomatoes. halved
- 200g (7oz) bulgar wheat
- 1 bunch of flat-leaf parsley
- 1 bunch of mint
- 3 tbsp extra virgin olive oil
- Finely grated zest and juice of 1 lemon
- 1 bunch of spring onions. finely sli
- Seeds from 1 pomegranate
- 400g (14oz) tin of chick peas. drained
- 200g (7oz) feta cheese. broken into small pieces
Accompaniment
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Method
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1
Preheat the oven to 160C/gas 2. Cut the tomatoes in half lengthways and place them on a baking sheet, cut side up. Place in the oven and cook for 40 minutes.
This is just enough time for the tomatoes to begin to dry out, and to have started to shrivel up round the edges. This will intensify their flavour and make them wonderfully sweet and juicy. Remove from the oven and leave to cool.
Cook the bulgur wheat according to the packet instructions, then rinse under the cold tap to cool it down. Drain really well, shaking in the sieve to separate all the grains, then tip into a large mixing bowl.
Roughly chop the mint leaves and parsley, then toss into the bulgar wheat with the olive oil, lemon zest and juice, spring onions, pomegranate seeds, chickpeas and season.
Gently stir in the tomatoes and feta, and spoon into bowls or onto plates to serve.
Chef's Tips
If time is short, make the tomatoes a day ahead, or use bought semi-dried tomatoes, or even fresh ones.
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