Name: Peta Mathias’ tabouleh recipe
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: Tabouleh; 1/2 cup fine grade burghul (cracked wheat); 1/4 cup lemon juice; 2 cup tomatoes, finely chopped; 1/2 cup spring onions, finely sliced; 2 pinch cinnamon; sea salt and freshly ground black pepper; 1/3 cup extra virgin olive oil; 2 cup finely chopped flat-leaf parsley; 4 tablespoon tbsp fresh mint, finely chopped; romaine (cos) lettuce leaves

Peta Mathias’ tabouleh recipe

Spring is the season for crunchy, fresh, zingy salads and one of my all-time favourites is that heaven-in-abowl Lebanese staple tabouleh – parsley and burghul (cracked wheat) salad.

Serves 6

Cook

45M

Ingredients

Tabouleh

1/2 cup fine grade burghul (cracked wheat)

1/4 cup lemon juice

2 cup tomatoes, finely chopped

1/2 cup spring onions, finely sliced

2 pinch cinnamon

sea salt and freshly ground black pepper

1/3 cup extra virgin olive oil

2 cup finely chopped flat-leaf parsley

4 tablespoon tbsp fresh mint, finely chopped

romaine (cos) lettuce leaves

Method

1.Wash the burghul, squeeze it dry and soak in the lemon juice for half an hour.

2.In a bowl, combine the tomatoes, spring onions, cinnamon, salt and pepper. Drizzle with the olive oil and toss. Fold in the burghul, parsley and mint and mix together.