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- Apricot Tabbouleh with Grilled Sardines
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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)