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Lemon and Mint Tabbouleh Salad
I love this dish because it’s such a global favourite—you can find tabbouleh in all corners of the globe! It’s so simple in that not only does it require minimum effort, but you can also make it anytime and leave covered to blend the flavours for up to a day. This recipe uses our mint-flavoured olive oil to add a real kick to proceedings just as you’re plating up.
Ingredients
- 30 millilitres Extra virgin olive oil
- 2 tablespoon Extra virgin olive oil flavoured with mint
- 60 millilitres Fresh lemon juice
- 3 cloves Garlic: large
- 200 grams Bulgur wheat
- 300 grams Seeded plum tomatoes
- 20 grams Fresh parsley
- 2 Green onions large
- 50 grams Fresh mint
- Salt and pepper: To taste
Instructions
- Mince the garlic and whisk with the olive oil and lemon juice in a small bowl before setting aside.
- Add a cup of boiling water to the bulgur wheat and let stand for 15 minutes or so, until the water is absorbed.
- Chop the tomatoes, parsley, green onions, and mint and add them to the bulgur wheat. Toss in the oil mixture to blend, season with salt and pepper, and let stand again for at least half an hour.
- Before serving, plate the tabbouleh and drizzle with the mint olive oil. Simple!
Nutrition
Calories: 221kcalCarbohydrates: 30gProtein: 5gFat: 10gSaturated Fat: 1gSodium: 14mgPotassium: 348mgFiber: 8gSugar: 2gVitamin A: 1090IUVitamin C: 19.1mgCalcium: 47mgIron: 1.6mg