Baby tomato and fresh herb tabbouleh
- Preparation Time10 mins
- Cooking Time20 mins
- Serves4
- DifficultyEasy
140g bulgur wheat
2 pinches salt, plus 1 tsp
300ml boiling water
30g finely chopped flat-leaf parsley leaves
15g finely chopped fresh mint leaves
15g finely chopped fresh chives
300g baby tomatoes, washed and quartered
1 lemon, juiced
5 tbsp extra-virgin olive oil
Freshly ground black pepper, about 15 grinds
1) Combine bulgur, a couple pinches of salt, and boiling water in a heat-proof bowl. Cover tightly with clingfilm and let stand 20 mins (check the directions on the packaging for your particular bulgur). Unwrap clingfilm and fluff with a fork.
2) Toss bulgur with remaining ingredients and season, to taste, with salt and pepper. Serve chilled or at room temperature.