This Middle Eastern salad is so fresh and light that it is perfect to serve with barbecues and for any summer meal with grilled fish, meat or chicken, kebabs or just on its own as a crunchy salad. Bulghar wheat is cracked wheat which just needs soaking in water to soften, and has a nice bite. Tabbouleh is often served with toasted flat breads and hummous.
- 50g bulgur wheat
- 2 tomatoes
- 1/2 red onion
- 1 bunch parsley
- 1 bunch mint
- Juice 1 lemon
- 2-3tbsp olive oil
Soak bulghur wheat in 100ml boiling water for 5 mins until it has absorbed the water.
Meanwhile, roughly chop the tomatoes and red onion, and finely chop the parsley and mint.
Stir the tomatoes, onions and herbs into the wheat with the lemon juice and olive oil. Season with salt and freshly ground pepper to taste. Serve chilled
Top tip for making Tabbouleh
As a general rule, soak the wheat in double it’s volume of boiling water until plump.