Simon Rimmer served up a tasty pickled tomato tabbouleh on Sunday Brunch.
The ingredients are: 4 x beef tomatoes, cut into 8 large chunks, 125ml of red wine vinegar, 125ml of water, 250g of light brown sugar, 1 teaspoon of mustard seeds, 1 teaspoon of coriander seeds, 1 teaspoon of fennel seeds, 1 teaspoon of fenugreek seeds and 2 teaspoons of smoked salt.
For the tabouleh : 100g of bulgar wheat, 100ml of boiling veg stock, Zest and juice of 1 lemon, Approximately 50g of parsley, chopped, Approximately 225g of cucumber, deseeded and chopped, 2 finely chopped spring onions, Approximately 100ml of good quality extra virgin olive oil, 125g of crumbled feta and 50g of sunflower seeds.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes