Hamish, try this! This is my favourite salad of all time - Tabouleh.
When I moved to Australia at 18yrs old a whole new world of food was opened up for me. Having come from Dunedin where the extent of takeaways was Chinese or Burgers, and eating in a restaurant meant steak and chips, Sydney was a revelation.
This includes steak, but pairs it with the first salad I learnt to make in Australia.
Tabouleh- traditionally made with cracked or Bulgar wheat, it is just as nice with Cous Cous and way simpler to make.
- 1/2 cup chopped fresh Mint
- 1/2 cup chopped fresh Parsley
- 1 chopped tomato (finely diced)
- 1 cup Couscous or Bulgar wheat, cooked
The couscous has to be made according to the packet, it takes about 5 mins, but then you have to let it cool. So follow the very easy instructions an hour or two before making the salad. If the couscous is hot the fresh mint will go black and revolting.
Mix everything together in a bowl, and then squeeze over the juice of a lemon. You might like to add a little olive oil to soften the flavour, but I like it sharp! so use your own judgement there. Sprinkle a little salt and pepper and it's ready.
Steak: Use rump or my favourite, ribeye. Heat the pan till very hot, add some butter (a small knob) then the steak, cooking hard till it browns well and blood rises to the upper side of the steak. (about 5 mins) then turn over. Season with salt and pepper. Cook another 5 mins or so.
While its cooking make Garlic Butter. Chop one clove of garlic finely and mix with about 2T butter. Roll in some tinfoil and leave to cool in the fridge.
There you have it, Steak and Tabouleh!