The Guardian Feast supplement, July 13, 2019

  • Freekeh tabbouleh

    Freekeh tabbouleh (page 3)

    from The Guardian Feast supplement, July 13, 2019 The Guardian Feast supplement, July 13, 2019 by Yotam Ottolenghi

    • Categories: Salads; Side dish; Small plates - tapas, meze; Summer; Middle Eastern; Vegan; Vegetarian
    • Ingredients: garlic; cracked freekeh; ground allspice; ground cinnamon; cucumbers; red onions; apple cider vinegar; parsley; mint; lemons; sumac
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Notes about Recipes in this book

  • Freekeh tabbouleh

    • lizebeth on February 03, 2020

      150g freekeh is 3/4 cup. Needs longer cooking if freekah is whole not cracked.

  • Cucumber salad à la Xi'an Impression

    • DePollepel on June 09, 2021

      Nice salad, for Japanse meal with salmon and rice

  • Tomato salad with lime and cardamom yoghurt

    • FJT on July 21, 2019

      Very nice salad! I made the yoghurt and goat's cheese dressing ahead of time so that the salad came together very quickly just before serving. Leftovers were great as a bruschetta topping.

    • Rutabaga on October 02, 2019

      This was delicious and simple to prepare. I never would have thought to use cardamom in this way, but it really works. I didn't have mint, but added a little basil instead.

    • DePollepel on June 09, 2021

      So delicious, served with chicken musakhan

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  • Published Jul 12 2019
  • Format Magazine
  • Page Count 16
  • Language English
  • Countries United Kingdom

Publishers Text

Feast is a Saturday magazine supplement to The Guardian newspaper; it includes food and drink features and recipes, and combines most of The Guardian's food writers under one cover. The magazine encompasses the articles and recipes that formerly appeared in the Weekend magazine, Cook, and in the Thursday G2 are now contained in Feast.