Tabbouleh is a mix of bulgur wheat, tomatoes and lots of parsley. Serve is as part of a mezze feast or, as is tradition, eaten scooped up with small cos lettuce leaves. It also goes well alongside barbecued lamb, chicken or fish.
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Ingredients
- 100g bulgur wheat
- 2 large firm, vine-ripened tomatoes (about 200g) with lots of flavour
- 1 large bunch (about 100g) fresh flatleaf parsley
- 20g fresh mint
- 6 spring onions, trimmed and very thinly sliced
- 3 tbsp freshly squeezed lemon juice
- 2 tbsp extra-virgin olive oil
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Method
- Put the bulgur wheat in a bowl, pour over cold water to cover and rub your fingers through the grains to remove excess starch. Drain through a sieve, tip back into the bowl and just cover with boiling water from the kettle. Leave to soak for 10 minutes, no longer.
- Drain the bulgur wheat well, tip onto a clean tea towel and press out the excess water. Transfer to a large dry mixing bowl.
- 20 minutes before you are ready to serve, finely dice the tomatoes, mix them into the bulgur and set aside for a few minutes for the flavours to mingle.
- Just before serving, bunch up the parsley and slice the leaves across as finely as you can but don’t chop them. Slice the mint leaves in the same way.
- Stir the parsley, mint, spring onions, lemon juice, olive oil and some flaky sea salt into the salad and serve straightaway (see tip).
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