There was this one time at Caffe Republic, a customer passionately complained that this delicious salad was not actually tabouleh.

He was quite enraged, letting me know that I should be ashamed of myself for such a brazen insult on his entire culture and traditions. Of course I apologised for upsetting him assuring him it was just an easy way for me to explain the flavours in my salad so my customers could make a decision on what to order.

He then went on to tell me it was a very nice salad and that he would in fact order it again but that I needed to change the name. That was a couple of years ago. I haven’t made the salad again until last week. I didn’t change the name. I haven’t seen the man since. Here is the recipe for you to enjoy.

Now, I’m sure we all know Tabouleh is traditionally made with burghal wheat, s@it loads of parsley, some diced tomato and lemon juice and you have it on your kebab for an extra 50 cents BUT it’s 2016 and as chefs or cooks or Masterchef contestants we are allowed to use artistic license and imagination so drop the kebab, slow cook some lamb and serve this on the side this weekend!

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