- 100g pistachios
- 300g bulgur coarse
- 1 cucumber
- 1 capsicum red
- 1 capsicum yellow
- 1 red onion
- 3 to 4 tomatoes
- 1/2 bunch parsley
- 100g prosciutto
- juice of 1 lemon
- 200ml olive oil
- saffron threads
- 1 tbsp chicken stock powder
- 1 tbsp of dijon mustard
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- salt and pepper
Preheat the over to 180°C (not fan-forced).
Put the pistachio kernels in a mixing bowl and add 30 ml of olive oil, cumin and smoked paprika with a touch of salt and pepper and mix well together. Place pistachios on a tray with baking paper and place in the oven for 5 to 7 minutes.
Take out and let cool, then place in a food processor and grind down to a coarse consistency.
In a medium pot place bulgur with enough water to cover over it by roughly 1cm, add 3 to 4 saffron threads, chicken stock powder and salt then simmer with the lid on until cooked through and no liquid remaining.
Take the prosciutto and place in a baking rack in the oven at 160°C (not fan-forced) until crispy golden brown.
Deseed the cucumber and tomatoes. Using a sharp knife, carefully cut in 1/2 cm cubes.
Do the same with the capsicum and onion, and finely chop the parsley.
Place all ingredients in a mixing bowl and toss, season with salt and pepper, and mix with lemon juice, olive oil and mustard. Top with prosciutto shards and serve in small bowls or plates.
Note: this recipe was demonstrated in Alex’s class 'Rome meets the Middle East', March 2019.
Both the recipe and photo are reproduced with permission from Alex Meimetis.
- Brought to you by
- Alex Meimetis, head chef at Koy Restaurant at the market