Name: Tabbouleh of spring beans, seeds and nuts
Prep time: 45 min
Cook time: 95 min
Total time: 140 min
Yield: 8
Ingredients: 100 gm dried white beans, soaked overnight in cold water, drained; 100 gm fresh borlotti beans; 100 gm podded peas (about 250gm unpodded); 50 gm podded broad beans (about 175gm unpodded); 30 gm toasted pumpkin seeds; 80 gm coarse burghul, soaked in cold water until tender, drained; ½ cup each flat-leaf parsley and mint, coarsely torn (loosely packed); Roast garlic dressing; 1 head of garlic; 60 ml extra-virgin olive oil (¼ cup); 50 ml lemon juice

“Fresh, flavoursome and hearty, tabbouleh epitomises Middle Eastern food. My version has a twist, but still uses burghul, the quintessential ingredient.” Shane Delia, Maha.

You’ll need to begin this recipe a day ahead.

Ingredients

100 gm dried white beans, soaked overnight in cold water, drained

100 gm fresh borlotti beans

100 gm podded peas (about 250gm unpodded)

50 gm podded broad beans (about 175gm unpodded)

30 gm toasted pumpkin seeds

80 gm coarse burghul, soaked in cold water until tender, drained

½ cup each flat-leaf parsley and mint, coarsely torn (loosely packed)

Roast garlic dressing

1 head of garlic

60 ml extra-virgin olive oil (¼ cup)

50 ml lemon juice

Method

Main

1.Place white beans in a large saucepan with plenty of water to cover, bring to the boil, cook until tender (50-55 minutes), drain, refresh in iced water, drain again, set aside.

2.Meanwhile, for roast garlic dressing, preheat oven to 200C, wrap garlic tightly in foil, place on an oven tray and roast until tender and caramelised (30-35 minutes). When cool enough to handle, squeeze garlic from skins into a bowl (discard skins), whisk in oil and lemon juice, season to taste and set aside.

3.Cook borlotti beans in a saucepan of boiling salted water until just tender (15-18 minutes), drain, refresh in iced water, drain again. Blanch peas until just tender (2-3 minutes), drain, refresh, drain again. Repeat with broad beans and peel.

4.To serve, combine beans, peas, pumpkin seeds, burghul and herbs in a bowl, drizzle with dressing, season to taste and toss to combine.

This recipe is from the February 2012 issue of .
Drink Suggestion: 2008 Yering Station Shiraz Viognier.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Emma Knowles

Styling by Vanessa Austin

Ingredients

Method

Main

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