Tabbouleh
This is one of my go to recipes for a salad that doesn’t go soggy in the fridge. It comes together with just a bit of chopping, can be made hours before anyone arrives and makes for a delicious leftover lunch the next day.
Ingredients
- 2tomatoeslarge, on the vine
- 0.8cucumberlarge, cored
- 0.3pomegranate
- minta few stalks
- parsleya few stalks
- 60mlolive oil
- 1lemonjuiced
- saltto taste
- black pepperto taste
- cinnamondash
- 2clovesgarlic
- 225gbulgur wheat
Method
- 1Core out the and and dice.
- 2Finely chop a few stalks of and .
- 3Peel half a large .
- 4Boil 225g of and leave to cool.
- 5Add all of this into a large bowl.
- 6Combine the , juice, and pepper, and diced and pour over the salad.
- 7Toss the salad and enjoy chilled!
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