Strawberry Tabbouleh
A Lebanese salad of bulgar wheat, spearmint and apple cider vinegar, seasoned with cumin and allspice and simmered on the stove.
30 min · Serves 6 · Takes some skill
Ingredients
Method
Start cooking mode- Prep 30 min · 30 min total
- hard
- 1
Bring 1 cup of water to the boil and pour over bulgur wheat in a heat-proof bowl. Stir in a 1/2 tsp of salt. Allow to soak for 30 minutes, until the bulgur is swollen and 'al dente'. All the water should have been absorbed and you can proceed with the recipe (if some water remains, just drain and squeeze the bulgur dry with a clean kitchen towel). Empty into a large bowl.
- 2
Add the spring onions, red onion, parsley and spearmint to the bowl. Whisk together olive oil, vinegar, lemon juice, honey, cumin and allspice and pour over ingredients. Toss to coat and season with salt and pepper to taste. Cover and refrigerate for 2-3 hours to allow ingredients to blend and marry. (recipe can actually be prepared up to 1 day ahead to this point).
- 3
Just before serving, add strawberries, cucumber, tomato and walnuts. Stir into the salad very gently. Check and adjust seasoning (you will need a little more salt and pepper).
- 4
Note1: To deseed a tomato, cut in half and, with cut side down over a bowl, GENTLY squeeze the tomato to get the seeds out. Taste and adjust.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
