Name: Green tabbouleh topped with a cherry tomato salad
Prep time: 15 min
Total time: 15 min
Yield: Serves 4
Ingredients: 1 bunch spring onions (scallions), thinly sliced; juice of 2 lemons; 4 tablespoons olive oil; 150 g (5½ oz) burghul (bulgur); 2 large bunches flat-leaf parsley, leaves only; 1 large bunch mint, leaves only; ½ cucumber, peeled, seeded and very finely diced; 300 g (10½ oz) cherry tomatoes, halved if large

Preparation info

Serves
4

Difficulty
Easy
Ready in
15 min

Appears in

Vegetarian

By Alice Hart

Published 2018

About

Cherry tomatoes come in a rainbow of colours and a range of shapes and sizes: red, orange, yellow, black, round, oval and teardrop. A selection looks stunning atop this verdant tabbouleh.

Ingredients

150 g (5½ oz) burghul (bulgur)
2 large bunches flat-leaf parsley, l

Vegan

Method

Generously cover the burghul with warm water and leave to soak for 1 hour. Drain well, squeezing the excess water out.

Finely chop the parsley and mint leaves. Mix with the drained burghul, add the diced cucumber and stir well. Add most of the spring onions, reserving some for the tomato salad.

Combine the lemon juice with the olive oil and season well with salt and pepper to ma