Baby tomato and fresh herb tabbouleh

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Ingredients

  • 140g bulgur wheat
  • 2 pinches salt, plus 1 tsp
  • 300ml boiling water
  • 30g finely chopped flat-leaf parsley leaves
  • 15g finely chopped fresh mint leaves
  • 15g finely chopped fresh chives
  • 300g baby tomatoes, washed and quartered
  • 1 lemon, juiced
  • 5 tbsp extra-virgin olive oil
  • Freshly ground black pepper, about 15 grinds

Use imperial measurements

Method

How to make Baby tomato and fresh herb tabbouleh

1) Combine bulgur, a couple pinches of salt, and boiling water in a heat-proof bowl. Cover tightly with clingfilm and let stand 20 mins (check the directions on the packaging for your particular bulgur). Unwrap clingfilm and fluff with a fork.

2) Toss bulgur with remaining ingredients and season, to taste, with salt and pepper. Serve chilled or at room temperature.

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