Tabouli

Cooking Vegetarian Tabouli

This burghul salad is a great accompaniment to barbecued lamb.

Lables: Vegan Vegetarian Egg free Fish free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Place the burghul in a medium bowl. Add enough cold water to cover and set aside for 1 hour to soak.
  2. Drain burghul through a fine sieve and use your hands to squeeze out any excess moisture. Spread burghul over a baking tray lined with paper towel and set aside for 30 minutes to dry.
  3. Combine the lemon juice and oil in a screw-top jar. Season with sea salt flakes and pepper. Shake until well combined.
  4. Combine burghul, tomato, cucumber, green shallot, parsley and mint in a large serving bowl. Drizzle with dressing and stir to combine. Serve immediately.

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135g fine burghul
80ml fresh lemon juice
60ml olive oil
Sea salt & freshly ground black pepper
3 ripe egg tomatoes, halved, deseeded, finely chopped
1 telegraph cucumber, halved lengthways, deseeded, cut into 1cm cubes
3 green shallots, ends trimmed, thinly sliced
4 cups loosely packed coarsely chopped fresh continental parsley
2/3 cup loosely packed coarsely chopped fresh mint

Adv

Autors
Preparation time
1:50
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Vegetarian
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