Tabbouleh is one of my favourite salads – a celebration of Summer full of crunchy healthiness! You can really add anything to the salad as long as there is a lot of mint, parsley and good drizzle of lemon juice. This salad is based on Joanna Cismaru’s chicken shawarma tabbouleh, it will get everyone excited for summer supper – it’s even better if you eat it al fresco. . .
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sea salt and ground black pepper
Mix all the chicken spices together. Add the chicken and onion and toss making sure that the chicken is well coated. Cover and refrigerate for at least 30 minutes. The longer the meat marinates the more flavour you’ll have.
Preheat your oven to 220 C.
Bake your chicken uncovered for 20-25 minutes or until the chicken is browned and crisp on the edges, and cooked through. If you want the chicken crispier on top, turn the broiler on to high and broil for 3 minutes until nice and crispy on the outside. Slice the chicken into 1cm strips.
To make the tabbouleh; add the water to a small pot and bring to boil. When the water is boiling add the bulgur and cover. Reduce heat to a simmer and cook for about 5 minutes or until all the water is absorbed. Stir occasionally. Let the bulgur cool before adding to the salad. Add the bulgur to a large bowl, then add the remaining ingredients. Toss well.
To assemble the salad, spread the tabbouleh salad over the bottom of a large shallow plate. Arrange with sliced chicken, avocado, olives and sprinkle some feta cheese over the top. Serve with hummus and pita bread.