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Greek Chickpea Tabbouleh
The kind of Greek plate you make on repeat. lemon and oregano, a proper roast, and a finish of...
Greek · Salad
Smoked Mushroom Tabbouleh
This Greek Tabbouleh leans on honey and walnut to do the heavy lifting. We smoke the Mushroom for real depth, then bring it together in one pan.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the honey and walnut elements, and pat the mushroom dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the mixed mushrooms and smoke until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the greek yoghurt and the rest of the honey and walnut flavours, letting them cook out for a minute until fragrant.
Add the broccoli along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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