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!
Leave a comment
Also in Luke's Local Blog
Cooking for Chosen Family: Why the Fox Den's Thanksgiving Tastes Like Love
Here's what most people don't realize about cooking for hundreds of families: you start planning the moment you know it matters. And Thanksgiving always matters.
While you were still recovering from New Year's Eve, I was already thinking about your Thanksgiving table. Our Luke’s Local turkey orders are sent to the farmers in January. Yes, that’s how far in advance we start.
