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.
- 30 ml Extra virgin olive oil
- 2 tbsp Extra virgin olive oil flavoured with mint
- 60 ml Fresh lemon juice
- 3 cloves Garlic: large
- 200 g Bulgur wheat
- 300 g Seeded plum tomatoes
- 20 g Fresh parsley
- 2 Green onions large
- 50 g Fresh mint
- Salt and pepper: To taste
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!
Calories: 221kcalCarbohydrates: 30gProtein: 5gFat: 10gSaturated Fat: 1gSodium: 14mgPotassium: 348mgFiber: 8gSugar: 2gVitamin A: 1090IUVitamin C: 19.1mgCalcium: 47mgIron: 1.6mg
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