Grilled & Fresh Stone Fruit Tabbouleh

Recipe from Chef San Shoppell 
Serves 4

Start to Finish Time: 45 minutes
Active Time: 15 minutes


1 cup bulgur wheat
2 pluots, cut into slices
1/2 Apple Pear, brunoised*
1/2 cup Parsley leaves - finely chopped (about 1 cup packed of unchopped leaves)
1/4 cup chives - chopped
1 tsp fresh oregano - finely chopped
1 Tbsp fresh squeezed lemon juice
2 Tbsp Extra Virgin Olive Oil
1/4 cup Toasted Macadamia Nuts - roughly chopped
Salt - to taste
Fresh Ground Black Pepper - to taste


Soak the bulgar wheat in 2 cups of warm water. Let rest for 30 minutes. Drain the bulgur of any excess water once the wheat has softened.

Heat the grill or a heavy bottom frying pan, griddle or skillet to very hot.

Cook half of the sliced fruit on the hot grill or pan, turn to grill each side.

Remove from heat to cool on a plate. Remove the skin from cooked pluots. Cut all pluots into bite sized pieces.

In a medium bowl, gently toss together all the ingredients except the toasted macadamia nuts.

Season with salt and pepper.

Serve chilled, or at room temperature.

Garnish with macadamia nuts at time of service.


*Technique: Brunoise is a knife technique where you first julienne the fruit or vegetable, then turn it 90 degrees and dice it into 1/8 inch or less cubes. In the case of vegetables, the diced veggies are then blanched in salted boiling water and then submerged in salted ice water to set their color.

Julienne is a knife technique where you slice the product very thinly to create evenly sized long "matchstick" strips.


Teaser Icon: