|
Serves |
4-6 |
|
Prep time |
20 minutes |
|
Cook time |
10 minutes |
A glorious light salad for all occasions.
| 100g fresh parsley | finely chopped |
| Handful of fresh mint | finely chopped |
| 3 spring onions | thinly sliced |
| 175g cherry tomatoes | chopped |
| 100g bulgur wheat | |
| 6 tbsps olive oil | |
| Juice of half a lemon | |
| Salt and pepper to taste |
1. Place the bulgur wheat in a pan with approx. 300ml of boiling water then cook over a medium heat for 15 minutes. Once cooked, strain and run under a tap until cold.
2. Combine all the other ingredients in a large mixing bowl. Add the cooked bulgur wheat, mix thoroughly then serve.
Tabbouleh can easily be adapted to accommodate any other vegetables you have left over, just chop them up and add them in.
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