Yotam Ottolenghi's famous tabbouleh recipe without the grain. full of flavour, traditional and very very alkaline with all the fresh herbs!
Ingredients
600 gm
Plum tomatoes
(ripe but firm (about 4))
2 medium shallot(s)
Shallots
4 bunch
Parsley, fresh
(flat leaf)
2 bunch
Mint, fresh
1 tsp
Allspice, ground
3 tbsp
Lemon juice
(fresh squeezed)
120 ml
Olive Oil, Extra Virgin
1 pinch
Salt and pepper
(to taste)
1/2 cup
Sliced almonds
(roughly chopped)
Instructions
Roughly chop almonds and put them into a bowl.
Cut the tomatoes into 0.5cm dice (a small serrated knife is the best tool for this job) and add to the bowl, along with any juices. Chop the shallots as fine as you can and add to the bowl.
Take a few stalks of parsley and pack them together tightly. Use a large, very sharp knife to trim off the end of the stalks, then chop the remaining stems and leaves as finely as possible and no wider than 1mm. (If you can't achieve that first go, go over the chopped parsley again, this time with the heel of the blade.) Add the parsley to the bowl.
Pick the mint leaves, pack a few together tightly, chop as finely as the parsley and add to the bowl. Finally stir in the allspice, lemon juice to taste, olive oil, salt and pepper. Taste, adjust the seasoning and serve at room temperature.
