Apricot Tabbouleh with Grilled Sardines
Tabbouleh is usually made with tomato but it’s fun to swap it for a stone fruit such as apricot, as in this Apricot Tabbouleh with Grilled Sardines from recipe developer and food writer Georgia Levy. The apricot brings a similar acidity and sweetness as tomato, while adding a fruity dimension that’s delicious as a salad for a barbecue.
- Time: 35 min
- Servings: 4
Source: ocado.com
Ingredients
- bulgur wheat, rinsed
- salad onions, finely chopped
- flat-leaf parsley, finely chopped
- apricots, destoned and diced
- mini cucumbers or ¼ regular cucumber, diced
- extra-virgin olive oil, plus extra to brush
- lemons, 1 juiced, 2 halved
- sweet paprika
- whole sardines, deboned and filleted
- za’atar, to serve