Name: Mint & strawberry tabbouleh
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 75g bulgur wheat; 200g strawberries hulled and chopped into small pieces; 1/2 cucumber finely chopped; 4 spring onions finely sliced; 50g parsley finely chopped; 50g mint leaves picked and finely chopped; 1 lemon zested and juiced; 4 tbsp extra virgin olive oil

Mint & strawberry tabbouleh

Create a slightly sweeter take on a classic and add sweet, juicy strawberries to tabbouleh. Serve as part of a meze with olives, bread, hummus and halloumi

20 min total 20 min prep 4 186 cal

Ingredients

4 serv.

75g bulgur wheat
200g strawberries hulled and chopped into small pieces
1/2 cucumber finely chopped
4 spring onions finely sliced
50g parsley finely chopped
50g mint leaves picked and finely chopped
1 lemon zested and juiced
4 tbsp extra virgin olive oil

Instructions

Tap a step to mark it done

1 Tip the bulgur wheat into a heatproof bowl, season with salt and cover with boiling water from the kettle. Cover with a tea towel and leave to soak for 10-15 mins until tender, then drain well and fluff up with a fork. Leave to cool.
2 Add the strawberries, cucumbers, spring onions, parsley and mint to the bulgur.
3 Whisk the lemon zest and juice with the olive oil and plenty of seasoning, then stir this through the salad and serve. Will keep chilled for up to a day.