Following on from mezze dips, salads are normally served next and there’s not another dish which captures the essence of the medditerranean than the fresh and zesty flavour of tabbouleh.
(Serves 4-6 )
- One cup of fine bulgar or cracked wheat
- Five firm ripe tomatoes
- A large handful of flat-leaf parsley, with tough stalks removed
- A large handful of mint sprigs, leaves only
- Three spring onions thinly sliced
- Quarter teaspoon of ground cinnamon
- Half a tea spoon of ground allspice
- Juice of one lemon
- 150ml extra virgin olive oil
- Four gem lettuces, washed and quartered
- Salt and pepper to season
Cook your bulgar by pouring into a bowl and just covering in boiling water. Cover the bowl for twenty minutes and then stir once uncovered, fluffing up with a fork as you go.
Whilst the bulgar is cooking hold the herbs in a tight bunch and slice them into crisp thin strips. Cut the tomatoes into pea-sized dice and drain and excess juice. Mix through with herbs, spring onions bulgar, add cinnamon, all spice and season. Drizzle lemon juice and use gem lettuce to serve, letting people scoop up the tabbouleh.
Share, savour, enjoy!