Developed by Kerstin Rodgers, Ms Marmite Lover www.msmarmitelover.com
Kerstin says: “Bulgar wheat comes in different grades: coarse, medium, fine and extra fine. We aren’t using water to cook the bulgar wheat, which I find makes the salad soggy and heavy. The juices of the tomato, vegetables and herbs will plump up the wheat, so no cooking is required. For this method, the bulgar must be fine. Tabbouleh is traditionally served on lettuce or cabbage leaves, and these are used as scoops. When picking the leaves from the parsley, finer stems can be included while thick stems should be discarded.”
Serves 2 – 4
- 30g (2 tbsps) bulgar wheat, fine or extra fine, washed
- 10 cherry tomatoes, diced
- 3 spring onions, trimmed and finely sliced
- 60g (2 packets or pots) flat leaf parsley, picked, finely chopped
- 30g (1 pack or pots) mint leaves, picked, finely chopped
- Juice of 1 lemon
- 50ml olive oil
- 1/4 tsp cinnamon, ground
- 1/4 tsp all spice, ground
- 1/4 tsp sweet paprika, ground
- 1/4 tsp of black pepper, ground
- 1 tsp sea salt
The bulgar can be washed in a sieve where it will soak up the water.
Chopping by hand very finely is key to this salad; take your time preparing it.
Put the tomatoes, spring onions, parsley and mint into a large bowl. Mix the lemon with the olive oil, salt and spices in another small bowl.
Add the bulgar wheat to the bowl of vegetables, then pour over the dressing.
Leave in the fridge for at least half an hour so that the flavours can be absorbed. Fluff with a fork before serving.