“Arabian Nights” Tabbouleh Salad Recipe for the NEW App Uniform Foodies

"Arabian Nights" Tabbouleh Salad Recipe for the NEW App Uniform Foodies

“Arabian Nights” Tabbouleh Salad Recipe

for the NEW App Uniform Foodies

"Arabian Nights" Tabbouleh Salad Recipe for the NEW App Uniform Foodies

“Arabian Nights” Tabbouleh Salad Recipe for the NEW App Uniform Foodies

No, I am not dating, and I already have a man in my life who used to be in uniform – that’s my dad who used to be in the Royal Navy, so let me explain the title of today’s post. I am part of a small team of bloggers who are creating recipes to be uploaded to the new recipe app called “Uniform Foodies” which is being launched soon. The app was created by Michelin star Chef Michael Caines, who has linked up with (pardon the pun) the popular dating site Uniformdating.com. The app will be released on Friday the 13th June (let’s hope it’s a lucky day for the release) and features favourite recipes (with images) as voted by our uniformed professionals…….such as curries, fish and chips and salads…..the culinary “popularity” breakdown from each uniformed section was as follows:

Nurses: Salad

Police Officers: Fish and Chips

Armed Forces: Curries

Doctors: Fish and Chips

Fire-fighters: Curries

Curry, Fish and Chips and Salad

Curry, Fish and Chips and Salad

I have to say I was surprised to see that doctors voted for fish and chips, (with nurses being very healthy and opting for salads) and that there was no pasta or pizza in the list, as well as burgers or pies too. As part of the brief we were all asked to create a recipe based on the top favourites, and I decided to go all healthy as well as exotic and devise a salad…..my salad is not the leafy type, but is an exotic blend of herbs with tabbouleh and chicken; to further add to the protein content, I also added some feta cheese as well as some toasted almond flakes for crunch and texture plus marigold petals for colour, and because I have them growing in my garden right now!

Arabian Nights Tabbouleh Salad

Arabian Nights Tabbouleh Salad

My salad was originally called “One Thousand and One Nights” which I thought was quite witty given that nurses probably work that many night shifts, but I changed it to Arabian Nights as it was too long! It’s perfect for any lunch box meals, as well as for picnics and lunches at home; it would also make a fabulous salad for the buffet table and vegetarians need not be alarmed, as you can ditch the chicken and add roasted peppers or other vegetables – aubergines and courgettes would be good too. There is no need to scatter marigold petals over the top, if you aren’t into that sort of thing, but is does make a splash of colour and I rather like the taste of them.

Arabian Nights Tabbouleh Salad

Arabian Nights Tabbouleh Salad

So, here is my #UniformFoodies app offering – and here’s hoping that someone makes it and falls in love with the salad as well as their date for the night! As soon as the app has been launched and released, I will pop back and add the link here for those of you who are interested in seeing what recipes are featured. (**The app has now been released and is listed below)  That’s all for tonight, I will be back tomorrow with my TOP TEN Burger Recipes for Father’s Day as well as a NEW burger recipe from me, see you then, Karen 

“Arabian Nights” Tabbouleh Salad with Chicken, Feta & Marigold Petals

Serves 4 to 6
Prep time 20 minutes
Meal type Lunch, Main Dish, Salad, Side Dish, Snack, Starter
Misc Child Friendly, Pre-preparable, Serve Cold
Occasion Barbecue, Casual Party, Formal Party
Region Moroccan
By author Karen S Burns-Booth
A delectable way to use up leftover cooked chicken, this tabbouleh salad has bags of flavour and is easy to make as well as being very healthy. If you are a vegetarian, just omit the chicken and add cooked peppers or other cooked vegetables. Perfect for picnics, the school and office lunch box as well as a late night snack!

Ingredients

  • 50g bulgur wheat
  • 100mls boiling water
  • 3 tablespoons olive oil
  • juice of half a lemon
  • small bunch of fresh mint leaves, finely chopped (reserve some for a garnish)
  • small bunch of fresh flat leaf parsley, finely chopped
  • 2 spring onions, finely diced
  • sea salt
  • 125g cooked chicken, cut into small pieces
  • 125g Feta cheese, cut into small chunks or crumbled
  • 12 to 16 cherry tomatoes, halved
  • 25g flaked almonds, toasted (I pan-fry mine over a low heat for about 2 minutes stirring all the time)
  • marigold petals (to garnish)

Note

A delectable way to use up leftover cooked chicken, this tabbouleh salad has bags of flavour and is easy to make as well as being very healthy. If you are a vegetarian, just omit the chicken and add cooked peppers or other cooked vegetables. Perfect for picnics, the school and office lunch box as well as a late night snack!

Directions

Step 1 Place the bulgur wheat in a bowl and pour the boiling water over, cover the bowl and allow to absorb the water (until soft) for about 20 to 30 minutes.
Step 2 Add the olive oil, lemon juice, chopped mint and parsley, chopped spring onions and salt to taste, mix well and place in the fridge until you need to serve it.
Step 3 Just before serving, add the chicken, feta cheese and tomatoes and gently mix through. Arrange the tabbouleh salad on a serving platter and scatter the toasted almond flakes over the top before garnishing with fresh mint leaves and marigold petals .
Step 4 Can be taken to work (or on a picnic) in a sealed lunch box, keep in the fridge until you need to eat it. Serve with pita bread.
Arabian Nights Tabbouleh Salad

Arabian Nights Tabbouleh Salad

PERFECT for packed lunches too!

Arabian Nights Tabbouleh Salad

Arabian Nights Tabbouleh Salad

As this recipe has a goodly amount of herbs in it, I am adding it to Cooking with Herbs, which is being guest hosted by the lovely Linzi this month over at Lancashire Food

Cooking with Herbs

And, as it has marigold petals in it, I also adding it to Tea Time Treats for June, hosted by my and Janie from The Hedgecombers, as the theme is Edible Flowers this month! 

Tea Time Treats Lavender and Lovage

This recipe is DEFINITELY simple and in season, and for that very reason it is an ideal candidate for Ren’s Simple & In Season challenge, which  I have not had time to enter for a while!

ssbadge300

And, as this recipe is VERY Al Fresco, I am also adding it to Louisa and Vanesther’s Family Foodies Challenge, which features the theme of Barbecues, Picnics and Outdoor Eating  this month! 

family-foodies

**Download Here: Uniform Foodies App

Uniform Foodies App Pic

Disclosure: I received a supermarket voucher in order the purchase the ingredients for this challenge. I am not linked or affiliated in any way to Uniformdating.com and all opinions are my own.

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Comments

  1. says

    I love middle eastern cuisine especially with a twist and your salad ticks all my “taste” boxes Karen! I saw those lovely bowls on instagram and just can’t stop looking at them! They’re absolutely gorgeous! Sylvia xx

  2. says

    I love your turquoise dishes, they are gorgeous!! Plus the salad looks so colourful and delicious, its great to have meals that work well eaten fresh and later in a lunchbox whilst hunched in the staff room praying no one disturbs you! I will be passing on all the salad recipes to the nurses at work! x

    • says

      I don’t know way I was surprised Fiona, I always imagined doctors to like a plate of pasta or even a steak!! Who knows why! Salad was definitely the way to go for me……Karen

  3. says

    wow, an absolutely stunning summery salad, I do treasure these type of salads as I never really know what to make for summer dinner parties, so this kind of recipe is ideal… BUT however much I love the salad, I ADORE that blue salad bowl. THAT IS STUNNING!!

  4. says

    What a mighty fine flavour packed and substantial salad Karen, not to mention pretty! Great idea for the theme. And thank you so much for linking up to June’s Family Foodies ‘Al Fresco’ event, my apologies for it taking until now to reading.

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