Adapted from: Jerusalem, Yotam Ottolenghi and Sami Tamimi
Tabbouleh Salad
Salads & Dressings
This Middle Eastern inspired salad uses herbs and bulgur wheat to make fresh and healthy lunch or side dish.
Ingredients List for people
Units:
- 1 cup bulgur wheat
- 2 tomato medium
- 1 onion small
- 3 tablespoon lemon juice
- 80 ml extra virgin olive oil
- 90 g flat leaf parsley
- 1 teaspoon baharat
- 2 teaspoon all spice (sub with 1 tsp cinnamon, 1 tsp ground nutmeg and pinch ground clove)
- salt and pepper
Instructions
- Soak bulgur wheat in 2 cups cold water for 20 minutes. Fluff up once it's absorbed all the water.
- Cut tomatoes into small cubes (using a small serrated knife is best).
- Combine bulgur wheat with tomato and lemon juice.
- Trim off stems of parsley. Shred the parsley leaves really finely.
- Dice onion finely.
- Add parsley to the bowl - stir in salt and pepper,olive oil, all spice and baharat.
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