Tabboleh

Tabbouleh

Ingredients:
6 oz / 150 g bulgur wheat
2 tomatoes
½ cucumber
6 tablespoons fresh mint, chopped
4 tablespoons fresh parsley, roughly chopped
1 finely chopped small onion
5 tablespoons olive oil

Directions:
juice of 2 lemons
salt and freshly ground black pepper
fresh mint leaves to serve
Place the wheat in a large saucepan of cold water – bring
it to the boil and simmer for 15 minutes. Drain in a
colander, tip the contents out into a clean, dry tea towel
and allow it to cool. Gathering the edges of the towel,
squeeze gently to get rid of the excess moisture, then
spread the wheat evenly on a baking tray to allow it to dry
further.
Peel the tomatoes (by immersing them in freshly boiled
water for a minute or so), cut them into quarters, remove
the seeds and chop the remaining flesh into rough chunks.
In a salad bowl mix together the wheat, tomatoes, onion,
cucumber, mint and parsley, season well and finally add
the lemon juice. Serve garnished with the fresh mint leaves.
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SUMMER SALADS
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Feta has a delicate texture and is smoothly refreshing to
the palette, complementing the capers’ delightful acidy
tang.
for the salad: