Cucumber and mint tabbouleh with minted labneh

Cucumber and mint tabbouleh with minted labneh
  • Serves icon Serves 6
  • Time icon Takes 20 minutes to make, plus 24 hours draining

This simple Middle Eastern cucumber and mint tabbouleh recipe is fantastic as a side dish or part of a platter.

Nutrition: per serving

Calories
256kcals
Fat
11.3g (3.9g saturated)
Protein
11.3g
Carbohydrates
27.9g (5.1g sugars)
Fibre
0.9g
Salt
0.4g
Calories
256kcals
Fat
11.3g (3.9g saturated)
Protein
11.3g
Carbohydrates
27.9g (5.1g sugars)
Fibre
0.9g
Salt
0.4g

Ingredients

  • 175g bulgur wheat
  • 1 romaine lettuce heart
  • 2 lebanese or ridge cucumbers, or 1 ordinary cucumber
  • 25g fresh mint, leaves picked
  • 6 spring onions, thinly sliced
  • 4 tsp lemon juice
  • 3 tbsp extra-virgin olive oil

For the minted labneh

  • 500g tub Greek yogurt (we like Total)
  • 20g fresh mint, leaves picked
  • ½ garlic clove, crushed
  • 2 tsp extra-virgin olive oil
  • ¾ tsp salt

Method

  1. Start the minted labneh 24 hours in advance. Put 4 tbsp of the yogurt into a mini food processor with the mint leaves, garlic, olive oil and salt. Whizz briefly until the mint is finely chopped. Stir into the rest of the yogurt, then spoon into a sieve lined with a square of muslin. Place the sieve over a bowl, then fold the edges of the muslin over the yogurt to make a parcel. Rest a small plate on top or cut a piece of cardboard to fit on top, then weigh it down with something quite heavy. Leave to drain for 24 hours in the fridge.
  2. The next day, put the bulgur wheat into a large bowl and cover with plenty of boiling hot water. Soak for 10-20 minutes until just tender but still a little al dente (exactly how long will depend on the brand). Drain well, then tip onto a clean tea towel and leave for 15 minutes or so to remove as much excess water as you can.
  3. Meanwhile, discard any tough outer leaves from the lettuce, then slice it finely. Peel the cucumber(s), cut in half lengthways and scoop out the seeds with a melon baller or teaspoon. Chop into small dice.
  4. Reserve a few small mint leaves for a garnish. Bunch up the rest and slice them widthways as finely as you can using a very sharp knife, but don’t chop them too finely – if they’re crushed they will go black.
  5. Tip the bulgur wheat into a mixing bowl. Stir in the lettuce, cucumber, chopped mint, spring onions, lemon juice, olive oil and some salt to taste. Spoon onto a large serving plate and break over the minted labneh. Scatter over the reserved mint leaves and serve straightaway while the lettuce is still crunchy.

delicious. tips

  1. Bulgur wheat comes in fine, medium and coarse grain. Although fine grain is usually used for tabbouleh in the Middle East, I like a medium grain for this salad – it’s also the type available in most supermarkets.

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