Puy Lentil And Feta Tabbouleh

The secret of this dish lies in the the way you chop your herbs- they should be lovingly sliced, very finely, to produce thin silvers with a minimum of brushing. The extra effort is this involves really does pay off. Traditionally, tabbouleh is made with burghul wheat: here, however, I’ve replaced it with puy lentils,Continue reading “Puy Lentil And Feta Tabbouleh”