This tabbouleh is a little more involved than the usual, containing cucumber, carrot, goat's cheese and radishes. Serve with pita bread.
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1 1/2 cups burghul
1 yellow capsicum, deseeded and chopped
20 cherry tomatoes, quartered
1 small red onion, finely chopped
1 small telegraph cucumber, deseeded and chopped
1 large carrot, grated
1/3 cup chopped fresh parsley
2 tablespoons chopped fresh coriander leaves
2 tablespoons chopped fresh mint
1 small fresh red chilli, deseeded and finely chopped (optional)
pepper to taste
1 butter lettuce, separated into leaves
100g soft goat's cheese, crumbled
12 radishes, sliced
For the dressing
1/4 teaspoon ground cumin
1 small garlic clove, very finely chopped
1 tablespoon lemon juice
1/4 cup olive oil
Directions Preparation:40min › Ready in:40min
Put the burghul in a mixing bowl, pour over enough boiling water to cover and stir well. Leave to soak for 15–25 minutes.
Meanwhile, make the dressing. Whisk together the cumin, garlic and lemon juice in a small bowl, then slowly whisk in the olive oil.
Drain the burghul in a sieve, pressing out any excess water, then return it to the bowl. Add the yellow capsicum, tomatoes, onion, cucumber, carrot, parsley, coriander and mint, plus the chilli, if you are using it. Pour the dressing over the top and season with pepper to taste. Fold gently to mix well.
Arrange the lettuce leaves on four plates or a serving platter. Pile the tabouli salad on the leaves and sprinkle the goat's cheese over the top. Garnish with the sliced radishes.