Name: Hippie Tabbouleh
Yield: Serves 8
Ingredients: 2 tsp crushed garlic (4 medium cloves); 1 cup olive oil; ½ cup lemon juice; 1½ tsp salt, black pepper; 4 stalks of celery, finely diced; zest of 1 lemon; 1½ cups bulgar wheat; 30 g chopped mint; 2 tbsp dried oregano or 30 g fresh oregano; 200 g Danish feta; 1 cup toasted walnuts; 1 small red onion, finely diced; 2 red peppers, finely diced; 1½ cups lentils; 30 g chopped dill; 1 cup black olives; 30 g roughly chopped Italian parsley

Preparation info

Serves
8

Difficulty
Easy

Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

About

When I was young, my parents sent me to a little art studio called Mud Pottery Studio on the Main Road for art classes. They suspected (quite rightly) that we were not getting much by way of creative outlet at the quite decent “coloured” government school my brother and I were going to at the time (the mid-70s). It was here, I think, that I was exposed to a bit of the hippie culture of the time … art teachers with shawls and long petticoat skirts, with loose Indian florals and those leather