Name: Tabbouleh
Ingredients: 1 small baby gem lettuce, to serve; sea salt and freshly ground black pepper; grilled halloumi and flatbread or pita bread, to serve (optional); a pinch of ground cinnamon; a pinch of ground coriander; ¼ cucumber, deseeded and finely chopped; 4 ripe cherry or baby plum tomatoes, finely chopped; grated zest and juice of ½ unwaxed lemon; 1 tbsp fine bulgur wheat; 1 small bunch of parsley, leaves very finely chopped; ½ small bunch of mint, leaves very finely chopped; 1 spring onion, thinly sliced; 2 tbsp olive oil

Preparation info

Difficulty
Easy

Appears in

Solo

By Signe Johansen

Published 2018

About

Light and aromatic, this green herb and lemony salad from the Middle East makes a great packed lunch or modest supper.

Ingredients

1 tbsp fine bulgur wheat
4 ripe cherry or baby plum tomatoes, finely chopped
¼

Method

First, soak the bulgur wheat according to the packet instructions. Drain it well so it’s not soggy when you make the salad. Place it in a medium bowl and add the chopped tomatoes, cucumber, lemon zest and juice, and the spices, and mix well with a spoon.

Fold in the herbs and spring onion, then drizzle over the olive oil. Taste and season with salt and pepper accordingly. If you think i