Tabbouleh with watermelon

4 servings

45 minutes

Recipe from the restaurant Eva.

Energy value per serving

• Calories: 589.3
• Proteins: 14.5g
• Fats: 38.7g
• Carbohydrates: 41.2g

Ingredients

• Watermelon: 600 g
• Bulgur: 120 g
• Kalamata olives: 80 g
• White balsamic vinegar: 120 ml
• Green: 100 g
• Red onion: 20 g
• Pecan: 40 g
• Olive oil: 40 ml
• Pine nuts: 28 g
• Tarragon: 4 g
• Shichimi pepper: 4 g
• Sea salt: 4 g
• Feta cheese: 140 g
• Milk: 70 ml
• Cream 33%: 70 ml

Cooking steps

1. Cut the fresh watermelon into cubes.

   Required ingredients:

   • Watermelon: 600 g

2. Chop Kalamata olives and red onion.

   Required ingredients:

   • Kalamata olives: 80 g
   • Red onion: 20 g

3. Cut the mint and spinach leaves into thin strips.

   Required ingredients:

   • Green: 100 g

4. Layer boiled bulgur, olive segments, and onion at the bottom of the plate.

   Required ingredients:

   • Bulgur: 120 g
   • Kalamata olives: 80 g
   • Red onion: 20 g

5. Sprinkle with tarragon and sea salt.

   Required ingredients:

   • Tarragon: 4 g
   • Sea salt: 4 g

6. Drizzle with white balsamic sauce.

   Required ingredients:

   • White balsamic vinegar: 120 ml

7. Make yogurt mousse. Blend 100 g of feta, milk, and cream until smooth.

   Required ingredients:

   • Feta cheese: 140 g
   • Milk: 70 ml
   • Cream 33%: 70 ml

8. Lay out the yogurt mousse (based on cream, milk, and feta), broken feta, and a mix of greens.

   Required ingredients:

   • Feta cheese: 140 g
   • Milk: 70 ml
   • Cream 33%: 70 ml
   • Green: 100 g

9. Top with pecans, pine nuts, and shichimi.

   Required ingredients:

   • Pecan: 40 g
   • Pine nuts: 28 g
   • Shichimi pepper: 4 g

10. Add lemon zest and sea salt.

    Required ingredients:

    • Sea salt: 4 g

11. Season with white balsamic sauce and olive oil.

    Required ingredients:

    • White balsamic vinegar: 120 ml
    • Olive oil: 40 ml