Apricot Tabbouleh with Grilled Sardines
By OcadoLife
Published on 01 July 2024
Tabbouleh is usually made with tomato but it’s fun to swap it for a stone fruit such as apricot, as in this Apricot Tabbouleh with Grilled Sardines from recipe developer and food writer Georgia Levy. The apricot brings a similar acidity and sweetness as tomato, while adding a fruity dimension that’s delicious as a salad for a barbecue.Time and servings
35 minsTotal time
4Servings
10 minsPrep time
25 minsCooking time
Ingredients
- 75g bulgur wheat, rinsed
- 2 salad onions, finely chopped
- 150g flat-leaf parsley, finely chopped (stalks and all)
- 3 apricots, destoned and diced
- 3 mini cucumbers (approx. 100g) or ¼ regular cucumber, diced
- 3 tbsp extra-virgin olive oil, plus extra to brush
- 3 lemons, 1 juiced, 2 halved
- 1 tsp sweet paprika
- 8 whole sardines, deboned and filleted
- 1 pinch za’atar, to serve (optional)
Method
Step 1
Cook the bulgur wheat as per the pack instructions. Drain well and leave to steam dry.Step 2
Meanwhile, combine the salad onions, parsley, apricots and mini cucumbers in a salad bowl.Step 3
Once the bulgur has steam dried for at least 10 mins, add it to the salad bowl and fluff up with a fork. Add 1 tbsp oil, squeeze over the juice of 1 lemon and mix well. Season to taste.Step 4
For the sardines, combine the paprika, remaining 2 tbsp oil and some seasoning in a bowl and rub over the fillets. Heat a griddle or frying pan over a medium-high heat until fiercely hot (or use a barbecue). Brush the pan with a little oil and add the sardine fillets, skin-side down. Cook for 2-3 mins or until the skin is crisp, then gently turn and cook for a further min, until the flesh is tender. Pop the lemon halves, cut-side down, in the pan too. Serve the sardines with the tabbouleh, lemon halves and a sprinkle of za’atar, if you like.