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My tabouli

Classics are often best left alone, but I do like to add a little twist. This tabouli looks and tastes delicious with sweet cherry tomatoes piled on top.

Bill Granger's tabouli.
Bill Granger's tabouli with a twist. Photo: Marina Oliphant

Ingredients

  • 1 cup bulgur
  • 1 large bunch flat-leaf parsley, finely chopped, leaving a few leaves whole
  • 1 large handful fresh mint leaves, shredded, leaving a few leaves whole
  • 4 green (spring) onions, finely sliced
  • 4 tbsp extra virgin olive oil
  • 4 tbsp lemon juice
  • 1 green chilli
  • sea salt and black pepper
  • 500g cherry tomatoes (any colour - a mix of red and yellow looks great), halved
  • 1 green capsicum, top and membrane removed, cut into thin strips

Method

Soak bulgur in a bowl of cold water for half an hour. Drain and squeeze out excess water.

Place bulgur, chopped parsley and mint, onion, 3 tbsp each oil and lemon juice, chilli, salt and pepper. Taste for seasoning and pile onto a serving dish.

Toss tomatoes and capsicum with remaining oil and lemon juice, whole herb leaves, salt and pepper. Spoon tomatoes and capsicum on top of tabouli.

 

Main ingredient:
Tomato, Fresh herbs, Freekeh/Farro/Burghul
Cuisine:
Middle Eastern
Course:
Side Dish
Occasion:
Barbecue, Picnic, Family meals

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