Chef Nicolette's Tabbouleh Bowl ft. Big Picture Foods
Serves 4
1/3 cup Big Picture Foods Red Peppers
1/3 cup Big Picture Foods Kalamata Olives
1/3 cup Big Picture Foods Pepperoncinis
2 cups cooked Barley
1 cup cooked Chickpeas
1 bunch Dill
1 bunch Mint
1/2 bunch Parsley
1/3 cup Sundried tomatoes
1/3 cup Pistachios
1/3 cup golden Raisins
1 container Obour Pita Chips
1 container Luke's Local Baba Ganoush
1 piece Skyhill feta cheese
1 ea spring onion
Juice of 1 lemon
1/3 cup Luke's extra virgin olive oil
Salt to taste
Combine cooked barley and chickpeas in a mixing bowl.
Rough chop your Big Picture Foods red peppers, olives, and pepperoncini. Chop the spring onions, pistachios, and sundried tomatoes. Chop mint, parlsey, and dill finely. Add it all to the bowl.
Crumble a handful of Skyhill feta cheese into the bowl.
Add a squeeze of lemon and a drizzle of olive oil and mix together.
On your plate, spread a tablespoon (ish) of Luke's Local baba ganoush. Spoon as much of the tabbouleh mixture onto your plate as you want, and enjoy!
Note from Nicolette: You can also jazz it up with a cucumber or any other veggies you desire!
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Also in Luke's Local Blog
Why Is Our Chorizo Breakfast Burrito So GOOD?
All About Luke's Local Sushi: An Interview with Chef Nicolette
Read about how our delicious house-made sushi program is different than your typical "grocery store sushi" - how it came to be, what inspires Chef Nicolette to make sure the quality is top notch, and more.
