塔博勒色拉

bulghar wheat 120g

spring onions 3, finely sliced

cherry tomatoes 200g, halved¹ or quartered

mint leaves 2 big bunches, chopped

parsley leaves 1 bunch, chopped

lemons 2, zest² and juice

olive oil

little gem³ lettuces⁵ to serve

 

Soak the bulghar in boiling water for 30 minutes – cover with a couple of centimetres of water. When it is soft, rinse⁶ it in cold water and drain well.

 

Mix the bulghar with the spring onions, cherry tomatoes, mint and parsley. Stir in the lemon zest and juice, season well and add a good slug of oil. Pile the tabbouleh on to a platter and serve with little gem lettuce⁴ leaves around the edge to use as scoops⁷. Serves 4

 

Classic tabbouleh has a good proportion of herbs to bulghar wheat, so make sure you get decent-sized bunches.

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