A must at any barbeque, this fresh tasting salad is more herbs than bulgar, as is traditional.
Certainly a lot of chopping in this. Tips: Worth trying to chop the parsley pretty finely and not leave any big not so well chopped bits. Lemon juice from a bottle worked out fine and also the medium bulgar wheat – one suggestion was cooking and then toasting a little to dry out, which is probably a good idea but worked OK.
- 25g/1oz bulgar wheat
- 2 large, ripe vine tomatoes
- large bunch fresh flatleaf parsley, leaves only, washed, dried, finely chopped
- small bunch fresh mint leaves, washed, dried, finely chopped
- 1 small red onion, peeled, finely chopped
- 2-3 tbsp freshly squeezed lemon juice
- 2-3 tbsp extra virgin olive oil
- sea salt flakes
- 4 ready-made flatbreads, to serve
- Place the bulgar wheat into a small bowl and cover with 50ml/2fl oz of boiling water. Stir, then set aside for 20 minutes, or until the bulgar wheat has absorbed all of the water.
- Cut out the green stalks from the tomatoes and make a small cross at each of the bases. Place the tomatoes into a separate bowl and cover with boiling water. Set aside for 30 seconds, then drain away the water.
- When the tomatoes are cool enough to handle, peel and discard the skins. Cut the tomatoes into quarters, discard the seeds and dice the flesh.
- Transfer the diced tomatoes to a serving bowl.
- Add the parsley, mint and onion to the tomatoes and mix well until combined.
- When the bulgar wheat has absorbed all of the water, fluff it using a fork until the grains are separated. Add the bulgar wheat to the tomato mixture.
- Drizzle over the lemon juice and olive oil and season, to taste, with salt. Mix well to coat the ingredients in the liquid.
- To serve, divide the tabbouleh equally among four serving plates. Place one grilled flatbread alongside each.