Last week I embarked on my fifth attendance of a rather exquisite classical music festival somewhat obviously called Musicfest. I hadn’t intended on going, but as I found a job three days before it started which wouldn’t commence until the week after it finished, how could I say no? This has been the reason for my absence from the lovely e-folds of wordpress – if I was missed I am truly sorry. Basically what this festival entails is practising one’s instrument with particular vigour and enthusiasm every day, all day, for a week, and then performing at the end of it. As such, I’ve not had any opportunity for healthy, cheap or tasty food. This saddens me, so I no longer drink alcohol and I have reverted to the whole “my body is my temple” sort of attitude – although I would say that calling this body a temple is a rather unapt description.
Tabbouleh is a traditional salad from the Levant – an area previously part of the Ottoman Empire. It is a vast tract which covers a number of countries such as Lebanon, Israel and Southern Turkey, and is famous for mezze foods such as houmous. It also happens, quite happily, to be bloody delicious – although I would say that this recipe is not for the faint hearted, almost every ingredient packs a bit of a punch. The health benefits are also pretty noticeable – it has plenty of fresh foods and bulgur wheat is full of protein, not to mention very low in calories.
• 100g bulgur wheat
• 2 large tomatoes, seeds removed and diced
• Large bunch of parsley, chopped
• Small bunch of mint, chopped
• Small bunch of chives, chopped
• 1 red onion, finely chopped
• Juice of 1 lemon
• Good slug of olive oil
• 1 clove of garlic, mashed
• Salt and pepper
1. Follow the instructions on the bulgur wheat pack in order to cook it. Set aside.
2. Mix together the herbs, onion, garlic, tomatoes, lemon juice and olive oil. Fluff up the cooked bulgur wheat and combine thoroughly with herb mixture. Season and serve with flatbreads (recipe imminent).
The whole bowl of Tabbouleh should cost no more than £1.50 and far less if, like us, you grow your own herbs – as they are by far the most expensive part. It’ll be even cheaper once our tomatoes ripen, lemons are unfortunately a little beyond us.