Tabbouleh Salad

Name: Tabbouleh Salad
Total time: 900 s
Yield: 4 servings
Cuisine: American
Ingredients: 100 g bulgar wheat or buckwheat; 2 vine ripened tomatoes, peeled, deseeded and sliced; 2 spring onions, thinly sliced; 10 cherry tomatoes, halved; Large handful mint leaves, finely chopped; 1/4 tsp cayenne pepper; 1/4 tsp allspice; 1/4 tsp ground cinnamon; Juice of 1 lemon; 3 tbsp extra-virgin olive oil; 1/2 cucumber, finely chopped; Sea salt and freshly ground black pepper

Caroline Allen @cook_11872556

Bristol UK

My favourite salad by far and one that I make on a regular basis as it’s so quick yet so tasty. Traditionally this Middle Eastern dish is made with bulgar or cracked wheat but here I have used buckwheat as I like to use up the grains I have in the cupboard. Mildly spiced and an abundance of fresh herbs and a variety of textures and flavours make this colourful dish so appealing. Add anything you have to hand such as radishes, cucumber, to create your own unique tabbouleh.

Caroline Allen @cook_11872556

Saved

Ingredients

15 minutes

4 servings

100 gbulgar wheat or buckwheat
2vine ripened tomatoes, peeled, deseeded and sliced
2spring onions, thinly sliced
10cherry tomatoes, halved
Large handful mint leaves, finely chopped
1/4 tspcayenne pepper
1/4 tspallspice
1/4 tspground cinnamon
Juice of 1 lemon
3 tbspextra-virgin olive oil
1/2cucumber, finely chopped
Sea salt and freshly ground black pepper

Saved

Steps

15 minutes

1

Chop cucumber and mint and slice the cherry tomatoes and spring onions. To remove the skin from the vine tomatoes, make a cross at the base of the tomatoes and cover with boiling water for a few minutes. The skins should peel off easily. Remove the seeds and slice.
2

Rinse the bulgar wheat or buckwheat until the water runs clear then boil in salted water until cooked but not too soft. Rinse and allow to cool slightly.
3

Make the dressing by combining the lemon juice, extra-virgin olive oil and spices. Whisk together.
4

Add all the ingredients together and mix well. Season with salt and freshly ground black pepper. Serve warm or cold with chicken, fish, seafood, kebabs or cold meats.