Freekeh And Pistachio Tabouli With Blistered Cherry Tomatoes | Donna Hay

Name: Freekeh And Pistachio Tabouli With Blistered Cherry Tomatoes | Donna Hay
Ingredients: 1 cup (160g) cracked freekeh+; 2 cups (500ml) water; 400g vine-ripened cherry tomatoes; 2 tablespoons extra virgin olive oil; sea salt and cracked black pepper; ¼ cup (60ml) apple cider vinegar; 1 tablespoon honey; ⅓ cup (45g) shelled pistachios, chopped; ½ cup mint leaves, finely chopped; 1 cup flat-leaf parsley leaves, finely chopped; 150g sugar snap peas, blanched and halved; micro (baby) parsley, to serve

www.donnahay.com.au

Freekeh and pistachio tabouli with blistered cherry tomatoes are a perfect accompaniment to fish, slow braised meats, or even by itself for a satiating meal.

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Ingredients

1 cup (160g) cracked freekeh+
2 cups (500ml) water
400g vine-ripened cherry tomatoes
2 tablespoons extra virgin olive oil
sea salt and cracked black pepper
¼ cup (60ml) apple cider vinegar
1 tablespoon honey
⅓ cup (45g) shelled pistachios, chopped
½ cup mint leaves, finely chopped
1 cup flat-leaf parsley leaves, finely chopped
150g sugar snap peas, blanched and halved
micro (baby) parsley, to serve

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