Tabbouleh salad recipe from Yayapat |
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Ingredients225g (8oz) bulgur wheatVeg stock powder Large amounts of parsley and mint (chopped) Spring onions (chopped) Reconstituted sun-dried tomatoes (chopped) Dried apricots (chopped) - optional Finely grated zest and juice of 2 lemons Cherry tomatoes (halved) to garnish Peppers, any colour (finely chopped) Cucumber, all drained in a colander till just before serving Some olive oil |
Handy HintMost of this can be done well ahead of time and it can be expanded to provide carbs for many people. Other ingredients such as drained, rinsed, tinned mixed beans can be added to taste. |
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Method1. Dissolve 2 teaspoons veg stock powder in about 1/2 pint hot water and cover the wheat in a large bowl.2. Leave 20 mins till all the stock is absorbed - if any liquid left, squeeze it out. 3. Add the herbs, onions, lemon juice and lemon zest, apricots if using, sundried tomatoes, drained and season well. 4. Mix gently but well and drizzle some olive oil. 5. Cover and chill until just before required then add the cucumber and peppers, drained. It should taste distinctly lemony and look quite 'green' so add more juice and mint if needed. 6. Garnish with cherry tomatoes. | |||||||||||||||||||
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