App onlyAny-veg hummus. This is a premium piece of content available to subscribed users.
Use up a can of chickpeas to make this easy, creamy hummus. You can also add any cooked veg you have – cooked carrots or beetroot work well
Mint & strawberry tabbouleh
Serves 4
Easy
Prep:
plus cooling
Create a slightly sweeter take on a classic and add sweet, juicy strawberries to tabbouleh. Serve as part of a meze with olives, bread, hummus and halloumi
Skip to ingredients
- 75g bulgur wheat
- 200g strawberrieshulled and chopped into small pieces
- 1/2 cucumberfinely chopped
- 4 spring onionsfinely sliced
- 50g parsleyfinely chopped
- 50g mintleaves picked and finely chopped
- 1 lemonzested and juiced
- 4 tbsp extra virgin olive oil
Nutrition: Per serving
- kcal186
- fat12g
- saturates2g
- carbs14g
- sugars4g
- fibre4g
- protein4g
- salt0.03g
Method
step 1
Tip the bulgur wheat into a heatproof bowl, season with salt and cover with boiling water from the kettle. Cover with a tea towel and leave to soak for 10-15 mins until tender, then drain well and fluff up with a fork. Leave to cool.
step 2
Add the strawberries, cucumbers, spring onions, parsley and mint to the bulgur.
step 3
Whisk the lemon zest and juice with the olive oil and plenty of seasoning, then stir this through the salad and serve. Will keep chilled for up to a day.
