This fabulous salad is based on bulghur wheat and generously flavoured with fresh herbs. It is best prepared ahead to give time for all the wonderful flavours to mingle.
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1⅓ cups (250 g) bulghur (burghul)
500 g ripe but firm tomatoes, diced
1 red onion, finely chopped
50 g pitted black olives, halved (optional)
1 green or red chilli, deseeded and diced (optional)
¼ cup (10 g) chopped fresh herbs, such as mint, basil and coriander
1 garlic clove, crushed
½ teaspoon caster sugar
2 tablespoons extra virgin olive oil
175 g fetta cheese, drained and diced
¼ cup (25 g) flaked almonds, toasted
200 g cos lettuce or young English spinach leaves
Directions Preparation:30min › Extra time:45min › Ready in:1hour15min
Put the burghul in a bowl, pour over enough boiling water to cover and stir well. Leave to soak for 20–30 minutes.
Meanwhile, combine the tomatoes, onion, olives and chilli (if using), herbs, garlic and sugar in a large serving bowl and stir in the olive oil.
Using a zester, remove the zest from 1 orange in fine shreds and add them to the tomato mixture. Slice the top and bottom off both oranges, cut off all the peel and pith, then halve and chop the fruit, removing the pips and any large pieces of membrane from the middle. Add the oranges to the tomato mixture with any juice on the board.
Drain the burghul in a sieve, pressing out excess water, then add it to the tomato mixture. Cool, then cover and refrigerate for at least 30 minutes.
Just before serving, stir the fetta cheese and almonds into the tabouli. Season to taste. Serve with salad leaves, crisp enough to use as scoops or large enough to wrap around forkfuls of tabouli.
2½ portions vegetables, ½ portions fruit
• Omit the fetta cheese and instead add 2 small diced avocados to the salad. • Instead of almonds, use chopped walnuts or lightly toasted pine nuts. • Add some chopped dried apricots to the salad.