VeloClub is CyclingTips’ membership program which brings us closer to our members, and connects likeminded cycling enthusiasts.
by Jessi Braverman
September 16, 2015
Photography by Jessi Braverman
WOMEN'S CYCLING BROUGHT TO YOU BY ORBEA
I had planned to switch back to the athlete interview + recipe combo this week, but when I found myself making this salad for the 12th time this week (only a slight exaggeration), I decided I should share this with you instead. The athlete recipes could wait – besides given how many of the Girona-based pros who have gobbled this up when I’ve made it for them over the last few months, it’s clear that I have their ringing endorsement with this one.
Like many of my favourite recipes, the recipe below comes from Love and Lemons, which became my new number one source for cooking inspiration ever since Mel Hoskins (Orica-AIS) introduced me to it last winter. Every single thing I’ve whipped up from the website has been delightful. And this strawberry tabbouleh salad is no exception. As usual, I’ve felt the need to put my own spin on it. My modified recipe is below, but you can check out the original here.
Worth noting: The original recipe says it serves five. That’s clearly not five cyclists. I’ve doubled most of the ingredients below and can (usually!) safely feed four plus myself.
*Bulgur wheat isn’t always easy to come by in Spain. I’ve substituted quinoa and brown rice but definitely recommended the former over the latter
**When doubling most of the original recipe, I did not double the olive oil. I found 1/4 cup plenty.
*Tip: Throw the walnuts in a Ziploc bag and use a rolling pin to crush/chop them.