Tabbouleh Salad - delicious and very easy

 

Ingredients: - should serve approx. 4

50g (2ozs.) Bulgar wheat
4 large ripe tomatoes or a handful of teeny toms (skinned)
large bunch of coriander and flat leaf parsley - washed/rinsed
small bunch of mint leaves (if wanted)
1 small red onion - peeled
approx. 4 tablespoons of lemon juice (to taste)
approx. 4-5 tablespoons of a good olive oil (Gusto Fruttata olive oil is delicious)
sea salt, ground black pepper

1. Make the Bulgar as per packet instructions - drain, cool and fluff up
2. Cut the stalks from the parsley and coriander and place in food processor (or finely shop by hand)
Adding the onion and some of the lemon juice. Process until nicely chopped but not mushy.
3. Put the parsley mix into a bowl, adding the  bulghar - you may not need to add all of it.
4. Chop the tomatoes and add to the mix with olive oil, seasonings and remaining lemon juice.
Do taste to make sure you have enough salt and lemon juice (or too much!)

This salad keeps really well (covered) in the fridge for several days.
Serve with warm pitta.

Spanakopita - Leek, Spinach and Feta Pie

Ingredients 450g/1lb leeks, washed and thinly sliced. 6tbsp olive oil. 900g/2lb fresh spinach, washed and trimmed or use 450g/ 1lb frozen spinach. 225g/8oz feta cheese. 3 large free-range eggs, beaten. 150ml/1/4 pint of dairy or soya milk. 1tbsp freshly chopped dill. 1/2tsp ground nutmeg. salt and black pepper to taste. 8 spring onions, sliced. 115g/40z pine nuts, toasted. 225g/8oz filo pastry

Method 1. Saute the leeks in 2 tabs of olive oil until they soften in alarge frying pan.  2. In a large saucepan, wilt spinach over a high heat, drain thoroughly in a colander and squeeze out extra water. 3. Using a large bowl, mash together witha fork the feta, then add beaten eggs, milk, dill and nutmeg and season well with salt and pepper. 4. Fold the spinach, leeks, spring onions and pine nuts into the mixture. 5. Grease a 23cm /9in square baking dish and line with 1/2 the pastry, ( lay pastry sheets down one at a time brushing each sheet wilth olive oil). 6. Spread the mixture evenly over the pastry base. 7. Lastly, cover the mixture with the remaining pastry sheets, brushing each one well with the olive oil. Ensure the last sheet is well covered. Bake for 40/45 mins  at 190 degrees C ( 375 degrees F or gas mark 5) Until the pie is golden and crisp. Cool before eating - nice cold.