Tabbouleh Salad

Fresh, herby flavours in this dish from warmer climes…

Tabbouleh is a Middle Eastern salad, traditionally made using bulghur wheat, spices and herbs. It can be eaten cool or warmed and makes a satisfying side dish along side other salad veg, meats, dips and breads. In fact, Tabbouleh is often served as part of a meze (a Middle Eastern or Mediterranean food platter).

If you wish, a decent Extra Virgin Oil can be drizzled over the finished salad!

Bulgur [Cracked] Wheat 1kg (Sussex Wholefoods)

25g bulgur wheat

Organic Parsley Leaves 30g (Sussex Wholefoods)

1 tbsp of dried parsley

Mint 50g (Hampshire Foods)

2 tbsp dried mint

Organic Lemon Juice 200ml (Biona)

3 tbsp lemon juice

Sea Salt Fine 1kg (Sussex Wholefoods)

1 tsp sea salt

Other Ingredients

2 big ripe tomatoes
1 chopped small red onion

Method

1.  Add bulghur wheat to 50ml boiled water and cover. Put to one side for 20 minutes so the wheat can absorb the water.
2.  Chop the tomatoes in half and take out some of the watery seeds. Dice into small pieces and put in a bowl.
3.  Add the parsley, mint and onion to the tomato and mix.
4.  When the bulgur wheat is soft, use a fork to fluff it up and separate all the grains. Then mix it in with the tomato.
5.  Add the lemon juice and season with salt and pepper. Make sure everything is well covered in the liquid. You may want to add olive oil before service, but this is optional.
6.  Serve with freshly baked flat breads, wholemeal pitta and hummus.