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Tabouleh

Tabouleh

An in season treat....

Serves 4
Prep time 35m
Cooking time 5m

Ingredients

  • 200g medium bulgur wheat
  • 100g sugar snap peas
  • 1 tbsp sesame seeds
  • 2 shallots, finely chopped
  • 1 medium courgette, finely chopped
  • 4 tomatoes, finely chopped
  • 1 medium carrot, grated
  • 2 tbsp chopped fresh mint
  • 1 tbsp chopped fresh parsley
  • Finely grated zest of 1 lemon
  • 1 tbsp lemon juice
  • 3 tbsp cold pressed rapeseed oil
  • Pinch of salt (0.25g)
  • Freshly ground black pepper (0.05g)

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Method

1. Put the bulgur wheat in a large bowl and pour boiling water over the top. Allow it to soak for 20 minutes and drain away any excess and spread out onto a clean tea towel or kitchen paper to dry off a little before returning to the bowl.

2. Meanwhile prepare the vegetables. Put a medium sized saucepan on to boil. Once boiling add the sugar snap peas and cook for 1 minute. Drain and run cold water over them. Put the sesame seeds in the pan and place over a medium heat to toast them. Remove from the heat and put to one side.

3. Add the sugar snap peas, sesame seeds, shallots, courgette, tomatoes, carrot and herbs to the bulgur wheat. Mix very well. Mix in the lemon zest, lemon juice, oil and seasoning. Allow to stand for 30 minutes for the flavours to develop.

4. Serve on its own or with some grilled chicken or fish.

In Season months:


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