Tabbouleh

Photo © Anne-Marie Minhall

With the arrival of astronomical Springtime, something different for lunch.

Tabbouleh.

A refreshing salad of bulgur wheat, fresh herbs, onions, lemons & anything else you fancy.

Lovely tastes, vibrant colours & light for a warm, sunny afternoon.

Here's what went into mine ..

For two to three 

50g Fine Bulgur Wheat
2 Spring Onions chopped
125g Cucumber peeled, halved & the seeds scooped out & diced
40g Parsley Leaves chopped finely
15g Basil Leaves left whole
12 Mint Leaves ditto
1 Lemon 
1 Avocado
3 tbsp Garlic Olive Oil (or unflavoured if you preferred)

Into a bowl put the bulgur wheat before pouring cold water over it to cover it by 1cm & leave for 20 minutes

Next comes the salad & the spring onions go into a mixing bowl with the cucumber, parsley, basil & mint

Cut the lemon in half & squeeze into the salad

Halve the avocado & remove the stone before slicing the fruit into quarters & dicing before peeling back & removing the skin

Add to the salad before trickling over the olive oil

The drained bulgur wheat goes in next & then stir everything together gently before serving with an extra squeeze of lemon juice

Delicious it was, too & it lasted a good few days. A really nice dish & it felt just right to be eating it in the warmth of the sunshine.

AMM