The sun may finally be making up its mind, thank goodness. So here is one of our favourite salad recipes to celebrate. There are as many tabbouleh recipes as there are grains of sand in the desert it seems, but this version works for us. Adjust according to you own taste.
Tabbouleh
Serves 4-6
Ingredients
100g bulgur wheat
240ml boiling water
50g flat-leaf parsley, finely chopped
25g fresh mint, finely chopped
400g cherry tomatoes, cut into halves or quarters
1/2 large cucumber, cut into large dice
3 tbspn fresh lemon juice
1 tbspn olive oil
salt and black pepper to taste
Method
1. Put the bulgur wheat in a heatproof bowl, then pour the hot water over, cover and set aside.
2. After 15 minutes, drain the bulgur in a muslin or sieve, pressing to squeeze out any excess liquid.
3. Combine the remaining ingredients in a large bowl and stir the lemon juice, olive oil and bulgur wheat through.
4. Serve on its own, with falafel and hummus, with halloumi, or as part of a meze or tapas selection. Leftovers can be kept in the fridge for 24 hours, ideal for packed lunch the next day.
Tabbouleh
Serves 4-6
Ingredients
100g bulgur wheat
240ml boiling water
50g flat-leaf parsley, finely chopped
25g fresh mint, finely chopped
400g cherry tomatoes, cut into halves or quarters
1/2 large cucumber, cut into large dice
3 tbspn fresh lemon juice
1 tbspn olive oil
salt and black pepper to taste
Method
1. Put the bulgur wheat in a heatproof bowl, then pour the hot water over, cover and set aside.
2. After 15 minutes, drain the bulgur in a muslin or sieve, pressing to squeeze out any excess liquid.
3. Combine the remaining ingredients in a large bowl and stir the lemon juice, olive oil and bulgur wheat through.
4. Serve on its own, with falafel and hummus, with halloumi, or as part of a meze or tapas selection. Leftovers can be kept in the fridge for 24 hours, ideal for packed lunch the next day.
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