Tabbouleh Salad
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.
Tabbouleh Salad
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.
Cooking Instructions
- 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.
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