Chimichuri sauce – is a favourite of mine. It’s originally an Argentinian sauce, but the very first time I had it, was on a trip to Venezuela – and it was love at first sight taste.
It has an intense and incredible flavour, given by the fresh herbs, the chilli, the lemon juice, and the garlic. It’s so good with so many things: fish, chicken, lamb, fabulous in sandwiches, drizzled on pizza, as dip for a slice of freshly baked bread, with omelet , or just served with vegetables.
I speculated on how it would taste with different things and came up with the idea of pairing it with root celery and … it’s pretty magical!
I love Tabouleh! It’s one of my favourite salads in the world. It’s this combination of freshness and herbs that I love so much – that creates a true sensation of party in my mouth.
I had some leftover cooked bulgur in the fridge as well as a bunch of fresh coriander, and there was fresh mint in the garden! I also had a big juicy pomegranate laying on the table begging me to play – so inspired by Tabouleh salad, I created this:
Fresh herb salad
Fresh herb salad with bulgur and pomegranate
One cup of cooked bulgur
one bunch of fresh mint
one big bunch of Italian parsley
one big bunch of fresh cilantro
one bunch of spring onions
1/4 cup olive oil
Rinse and finely chop herbs and spring onions – mix with the bulgur in a bowl. Squeeze the lemon and stir in the olive oil, mix in the salad. Add sea salt and serve with pomegranate seeds on top. Serve and enjoy! Perfect for lunch!
While chopping away, I was thinking how much I love spending time in the kitchen, creating – for me it’s the perfect way to relax. Kitchen meditation or even kitchen therapy for my soul – how many problems have not been solved around a kitchen table? Not to forget the amount of amazing ideas that have been given birth to in the kitchen, deep talks, laughter, and love shared in this almost sacred space of the house.