This bulgur wheat salad is very similar to tabbouleh, except that with traditional tabbouleh, the herbs are the main ingredient.
I only use between 10-15g of mint and parsley, but if you prefer a more authentic version, just increase the amount to taste.
It's a lovely fresh tasting, zingy salad that works really well as part of a mezze with hummus, baba ganoush, and flatbreads.
I also love to serve it with pan-fried salmon, as the freshness of the salad is a lovely contrast to the oiliness of the fish. It's the perfect meal for a warm summer's day!
175g bulghur wheat
200g tomatoes
200g cucumber
100g spring onions
10- 15g fresh mint
10 -15g fresh flat leaf parsley
Juice of 1.5-2 lemons
4-6 tablespoons of 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 half a lemon,
- Add 4 tablespoons of extra virgin olive oil and stir to combine.
- Taste and add more olive oil, lemon juice and seasoning as required.
