Tabbouleh

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1. Rinse the bulghar wheat in a sieve until the water runs clear. Drain well, then transfer to a bowl. Pour over 200ml boiling water, cover with cling film and leave to soak for 30 mins or so while you prepare the rest of the ingredients.
2. Keeping the parsley in a bunch, chop the leaves roughly. Don't worry about the inclusion of some of the stalks; this all adds to the flavour. Now do the same with the mint. Put the chopped herbs in a large bowl and add the tomato and spring onion.
3. Thoroughly drain the bulghar, then add to herb mix, along with lemon juice and olive oil. Mix thoroughly, season and serve.

269 kcalories, protein 5g, carbohydrate 24g, fat 18 g, saturated fat 2g, fibre 2g, sugar 4g, salt 0.05 g

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Ingredients

• 50g bulghar wheat
• 50g flat-leaf parsley , chopped
• 50g mint , chopped
• 200g ripe tomatoes , deseeded and diced
• 3 spring onions , finely sliced
• juice 1 lemon
• 3 tbsp olive oil

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 20 mins

Vegetarian

Ingredients

• 50g bulghar wheat
• 50g flat-leaf parsley , chopped
• 50g mint , chopped
• 200g ripe tomatoes , deseeded and diced
• 3 spring onions , finely sliced
• juice 1 lemon
• 3 tbsp olive oil

269 kcalories, protein 5g, carbohydrate 24g, fat 18 g, saturated fat 2g, fibre 2g, sugar 4g, salt 0.05 g

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