Tabouleh Salad

banner

Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

The Mountain Cafe Cookbook

The Mountain Cafe Cookbook

By Kirsten Gilmour

Published 2017

  • About

A fresh minty, citrusy little number that works really well with falafel or lamb koftas and makes a punchy little barbecue salad. It’s also a vital part of our Lebanese-style Chicken Salad.

  • To make a gluten or wheat free tabouleh, use buckwheat instead of bulgur wheat. We always use plain buckwheat, not the roasted type, but you can give it a try with either – just soak it for an hour in cold water.
  • The salad keeps in the fridge for up to four days.
  • Your bulgur needs to soak in cold water for at least one hour, but you can do it the night before and leave it to soak in the fridge overnight.

Ingredients

  • 250 g bulgur wheat
  • 80 ml olive oil
  • 100 g kale, stems removed, leaves sliced
  • zest and juice of 1 lemon
  • zest and juice of 1 lime
  • ½ cucumber, deseeded and diced into chunks
  • 3 garlic cloves, finely chopped
  • bunches mint, stalks removed, leaves sliced
  • bunches flat-leaf parsley, stalks removed, leaves finely chopped
  • salt
  • cracked black pepper

Method

Place the bulgur in a bowl and cover with cold water. Leave it to stand for at least an hour. Put two tablespoons of the olive oil in a large frying pan on a medium-high heat, then add the kale and lightly sauté until it is a vibrant green. Take off the heat. Drain the bulgur and put in a bowl with the lemon zest, lemon juice, lime zest, lime juice, cucumber, garlic, mint and parsley. Give it a good mix, then add the kale and the remaining 50 ml olive oil. Season with salt and black pepper to taste, mix really thoroughly and serve.