Apricot Tabbouleh with Grilled Sardines
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)
2 servings
Calories~875 kcal
Protein~53 g
Carbs~53 g
Fat~53 g
Fiber~12 g
Sugar~13 g
Total recipe
Calories~1,750 kcal
Protein~105 g
Carbs~105 g
Fat~105 g
Fiber~23 g
Sugar~25 g
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.
