Tabbouleh with herbs from the garden and strawberry puffs – Everyone’s kitchen

The sun is out and we even have strawberries! What’s not to like?

Chefs from everyone’s kitchen have been busy harvesting looooooots of herbs to make to summery dish. herbs, fresh vegetables, oil, lots of love and that your ready for a lovely meal.

Menu of the day

Tabbouleh with herbs from the garden
Strawberry puffs

Harvest of the day

Chives flowers, mint, parsley, coriander, lemon, rhubarb, strawberry

Tabbouleh
Serves a lot!

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Ingredient
500g or bulgur or couscous
150g fresh parsley
150g fresh mint
50g coriander
Olive oil or sunflower oil
Lemon juice to serve
Salt and pepper
500kg tomato chopped
2 cucumbers chopped
Pepper and salt to taste
Other: sundried tomato, artichoke , olives, celery, sweet corn
Chives flowers to serve

Method
Cook the couscous or bulgur
With the stem, blend the herbs and add the oil progressively until obtaining a paste.
Incorporate the paste to the bulgur/couscous and add the chopped veg.
Add salt and pepper to taste.

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Rhubarb puffs

Ingredients
Strawberries and blueberries pack
3 tbsp sugar
½ a 500g block puff pastry
Maybe syrup to serve

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Method
Heat oven to 200C/fan 180C/gas 6. In a bowl, toss the chopped strawberries and the sugar. Line a baking sheet with a piece of baking parchment. Roll out the pastry on a floured surface to approx 20 x 30cm, then cut into quarters and place on the sheet. Divide the strawberries and blueberries between the pastry quarters, leaving a 1cm rim. Bake for 20-25 mins, then serve warm.