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Tabbouleh with watermelon

4 servings

45 minutes

Recipe from the restaurant Eva.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

589.3

kcal

14.5g

grams

38.7g

grams

41.2g

grams

Ingredients

4servings

600

g

120

g

Kalamata olives

80

g

White balsamic vinegar

120

ml

100

g

20

g

40

g

40

ml

28

g

Tarragon (estragon)

4

g

Shichimi togarashi

4

g

4

g

140

g

70

ml

Whipping cream 33%

70

ml

Cooking steps

1
Cut the fresh watermelon into cubes.
Required ingredients:
1. Watermelon: 600 g

2
Chop Kalamata olives and red onion.
Required ingredients:
1. Kalamata olives: 80 g
2. Red onion: 20 g

3
Cut the mint and spinach leaves into thin strips.
Required ingredients:
1. Fresh herbs: 100 g

4
Layer boiled bulgur, olive segments, and onion at the bottom of the plate.
Required ingredients:
1. Bulgur: 120 g
2. Kalamata olives: 80 g
3. Red onion: 20 g

5
Sprinkle with tarragon and sea salt.
Required ingredients:
1. Tarragon (estragon): 4 g
2. Sea salt: 4 g

6
Drizzle with white balsamic sauce.
Required ingredients:
1. White balsamic vinegar: 120 ml

7
Make yogurt mousse. Blend 100 g of feta, milk, and cream until smooth.
Required ingredients:
1. Feta cheese: 140 g
2. Milk: 70 ml
3. Whipping 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:
1. Feta cheese: 140 g
2. Milk: 70 ml
3. Whipping cream 33%: 70 ml
4. Fresh herbs: 100 g

9
Top with pecans, pine nuts, and shichimi.
Required ingredients:
1. Pecan: 40 g
2. Pine nuts: 28 g
3. Shichimi togarashi: 4 g

10
Add lemon zest and sea salt.
Required ingredients:
1. Sea salt: 4 g

11
Season with white balsamic sauce and olive oil.
Required ingredients:
1. White balsamic vinegar: 120 ml
2. Olive oil: 40 ml

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