IT'S THE WEEKEND: The Weekend Recipe - Tabbouleh salad by South Wales freelance vegetarian chef Shaheen Sutton

IT'S THE WEEKEND: The Weekend Recipe - Tabbouleh salad by South Wales freelance vegetarian chef Shaheen Sutton

(6682967)

IT'S THE WEEKEND: The Weekend Recipe - Tabbouleh salad by South Wales freelance vegetarian chef Shaheen Sutton

First published in News

Tabbouleh Salad

Serves 4 - 6

Ingredients

100g medium coarse bulgar wheat *available at most supermarkets

1 large bunch of fresh flat leaf parsley, including the fine stalks

6 spring onions, finely sliced

Salt and pepper to taste

3 – 4 ripe tomatoes, chopped into cubes

½ cucumber, cut into small cubes

Juice from 1 large lemon

4 tablespoons good extra virgin olive oil

Method

Place the bulgar wheat in a bowl and pour hot water over it. Leave it for 30 minutes or so to absorb the water.

Wash the parsley and chop it very finely. Once the bulgar wheat is soft, drain and press out any excess water. Return to the bowl and add the spring onions, salt and pepper to taste.

Then combine all the other ingredients, adding the lemon juice and olive oil last.

Taste and tweak seasoning if necessary. Serve at room temperature.

Comments (1)

Please log in to enable comment sorting

7:53pm Sun 1 Jun 14

BernardCCC says...

Nice, simple fresh recipe.

Bought some of her produce yesterday...it's been eaten already..so good'
Nice, simple fresh recipe. Bought some of her produce yesterday...it's been eaten already..so good' BernardCCC
  • Score: 0

Comments are closed on this article.

Send us your news, pictures and videos

Most read stories

Local Info

Enter your postcode, town or place name

About cookies

We want you to enjoy your visit to our website. That's why we use cookies to enhance your experience. By staying on our website you agree to our use of cookies. Find out more about the cookies we use.

I agree