Sunday, June 02, 2013


A very quick sketch of the perfect summer salad - tabbouleh. Cooked bulgur wheat, lots of flat-leaf parsley, a little red onion, tomatoes, red pepper, cucumber. Lots of lemon. A little olive oil.

We ate it with lamb meatballs - lots of garlic, lemon zest and coriander - and a sauce with mayo, yogurt, chili and garlic.

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