Ïã¸ÛÁùºÏ²Ê×ÊÁÏͼ¿â

Plate of tabbouleh

Tabbouleh

Tabbouleh is a Levantine vegetarian salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur, and seasoned with olive oil, lemon juice, salt and pepper.

Ingredients: (serves 5)
•    100 grams bulgar wheat (or cous cous) 
•    Bunch of flat-leaf parsley, chopped 
•    Bunch of mint, chopped 
•    400 grams ripe tomatoes, diced 
•    Bunch spring onions, finely sliced 
•    Juice of 2 lemons 
•    3 tablespoons olive oil 
•    Sea salt and pepper to season
 

Method:
1.    Rinse the bulgar wheat in a sieve until the water runs clear. Drain well, then transfer to a bowl. Pour over 200ml boiling water, cover with cling film and leave to soak for 30 mins or so while you prepare the rest of the ingredients. 
2.    Keeping the parsley in a bunch, chop the leaves roughly. Include the stalks; this all adds to the flavour. Now do the same with the mint leaves, reserve the mint stalks. Put the chopped herbs in a large bowl and add the tomato and spring onion. 
3.    Season with salt and pepper. Enjoy as a salad or match up with some roasted vegetables or a tagine.
 

#FoodSavvy tip: Grind the mint stems up with a food processor and use as a spice like you would with dried herbs.

 

Recipe provided by Mark Breen of Seasonal Kitchen for #FoodSavvy Norfolk & Suffolk