Herb & lemon bulghur wheat salad
This bulgur wheat salad is very similar to tabbouleh, except that with traditional tabbouleh, the herbs are the main ingredient.
My version is more substantial, as there is a greater proportion of bulgur wheat - which means it's a light but filling side dish.
A lovely fresh tasting, zingy salad that goes really well with char-grilled meats, fish or vegan kebabs.
175g bulghur wheat
200g tomatoes
200g cucumber
100g spring onions
15g fresh mint
15g fresh flat leaf parsley
Juice of 2 large lemons
Extra virgin olive oil
Seasoning
- In a bowl soak the bulgur wheat in salted, boiling water for 10 minutes.
- Place the bulgur wheat in a fine mesh sieve and rinse.
- Then place the sieve over a bowl and leave to drain.
- After 5 minutes, use the back of a spoon to press down the bulgur wheat and squeeze out any remaining liquid.
- Transfer the bulghur wheat to another bowl and add the juice of one lemon and then leave for 1 hour.
- Whilst the bulghur wheat is soaking, finely dice the tomatoes, spring onions, cucumber, parsley and mint.
- After 1 hour add the chopped ingredients to the bulghur wheat along with the juice of a lemon,
- Drizzle over olive oil and season. Stir to combine.
- Taste and add more olive oil and seasoning as required.
