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 with a twist. Photo: Marina Oliphant
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- 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
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.