Tabbouleh
In every Greek meal there has to be tabbouleh. It’s refreshing, zingy and a great palette cleanser for the richer, spicier dishes on the table. Personally, I’m not a massive fan of tabbouleh because on its own it’s a bit too herby for my liking, but I will admit that it’s delicious when paired with anything else on the table!
Recipe
Makes 1 Mezze dish
Time: 10 minutes
Ingredients
- 50g Bulgar wheat
- 40g Flat leaf parsley
- 40g Mint
- 200g Vine tomatoes
- 2 Beef tomatoes
- 3 Spring onions
- 2 tbsp Olive oil
- 2 tbsp Lemon juice
- A pinch of Sea salt
Method
- Put the bulgur wheat into a sieve and rinse under cold water. Then put this into a bowl and pour over 200ml boiling water. Cover with clingfilm and leave to soak for 30 minutes.
- Roll the parsley into a bunch and then roughly chop it. Do the same with the mint so that it’s chopped super fine. Next take your tomatoes and chop them roughly into bits. Put all the herbs and tomatoes into a big bowl.
- Slice the spring onions in half and then finely chop them. Add this to the big bowl.
- Drain the bulgur wheat and then mix this into the herbs. Add the lemon juice, olive oil and some salt and pepper to season. Mix it all together and then serve!
Thanks for reading!
Emma x