Goats Cheese & Apricot Tabouleh w Mahi Pinot Gris


The perfection of stone fruit notes in this wine, grabs-a-hold-of a dried-apricot and makes everything sing…  Can’t say more really, just like apricots and goats cheese are both fruity and creamy, so is this Mahi Pinot Gris

Goats Cheese & Apricot Tabouleh

1 cup of Bulgur wheat (available at supermarkets and bin in)

1/2 teaspoon of salt, 

1/2 teasooon sumac

1/4 teaspoon of white pepper

Zest of 1 lemon

2 1/4 cups boiling water

Juice of the lemon

3 tablespoons of excellent local olive oil.

2 bunches of old fashioned curly parsley, finely chopped

To serve

12 dried apricots, sliced

50g or about 1/2 log of chevré, (put the rest on your cheese board with some local honey)

Flat leaf parsley bunch, leaves to mix and stems to decorate

  • In a heatproof bowl, mix the bulgar wheat, salt, sumac, white pepper and lemon zest.
  • Pour over boiling water and cover with a plate or anything that fits snuggly.  Leave 10 minutes.
  • Fluff up with a fork and pour over the lemon juice and olive oil. Taste and add move salt, pepper and sumac if needed.
  • Stir through the chopped parsely
  • As your plating add a spoonful of garnish every spoonful or so of tabouleh.  Top with a gernerous amount and the parsley stems.

The other two recipes and wine matches in this Christmas Special are:

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