IT'S THE WEEKEND: The Weekend Recipe - Tabbouleh salad by South Wales freelance vegetarian chef Shaheen Sutton
6:22pm Sunday 1st June 2014 in News
Serves 4 - 6
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
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.
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