TABBOULEH SALAD

vegetarian & really easy to make

This classic Lebanese salad is based on bulgar wheat. When you buy it in the shops, it has already been cooked and then dried so it just needs rehydrating with a little boiling water. The addition of Greek feta cheese makes tabbouleh taste even better. Eat with warm pitta bread.

 

Serves 2

  • 125g (4 oz) bulgar wheat
  • 2 tomatoes, chopped
  • 4 spring onions, sliced
  • 125g (4 oz) feta cheese, crumbled or diced
  • 2-3 tablespoons finely chopped parsley
  • juice of a lemon
  • 3 tablespoons olive oil
  • Seasoning

Method

  1. Put the bulgar wheat in a large bowl and fill with boiling water. Set aside for 20 minutes until the grains have swollen and absorbed most of the water. Drain very well and return to the bowl.
  2. Stir in the tomatoes, onions, feta, parsley, lemon juice and olive oil. Mix well together, season to taste and serve.