I may never use bulgur wheat for a tabbouleh again (Paul is VERY AMUSED because on one of Rick Stein's programs he mocked the Australian pronunciation of tabbouleh, so this is now a salad I can write about but not talk about).
It's a version of another Yotam Ottolenghi recipe, using pearl barley instead of the bulgur. I didn't make the marinated feta, because I was going to serve the feta in another guise, I used hazelnuts instead of cashews, because they were cheaper, and I added some sauteed broad beans because they wanted using and I didn't have a green pepper.
The flavours were excellent. The barley is chewy and nutty, but not the same hard work bulgur can sometimes be.
The salad married beautifully with little barbecued merguez patties, made from Scarpetta Dolcetto's recipe and the feta & lemon dip from Jo at Food Junkie, Not Junk Food. I used basil instead of thyme in the dip because my basil plant is prolific at the moment!
This whole meal was a delicious tour around Middle Eastern/Mediterranean flavours. Nothing staggeringly authentic, but all authentically delicious.