Mint & strawberry tabbouleh
- Cassie Best
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Serves 4
Easy
Prep: 20 mins
plus cooling
A star rating of 4.9 out of 5.9 ratingsRate
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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
Healthy
Low calorie
Vegetarian
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App onlyAny-veg hummus. This is a premium piece of content available to subscribed users.
A star rating of 5 out of 5.2 ratings
Easy soft flatbreads
A star rating of 4.3 out of 5.18 ratings
App onlyMeze spread. This is a premium piece of content available to subscribed users.
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Ingredients
Nutrition
Units:
MetricUS
-
75g bulgur wheat
-
200g strawberries
hulled and chopped into small pieces
-
1/2 cucumber
finely chopped
-
4 spring onions
finely sliced
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50g parsley
finely chopped
-
50g mint
leaves picked and finely chopped
-
1 lemon
zested and juiced
-
4 tbsp extra virgin olive oil
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Nutrition: Per serving
- kcal186
- fat12g
- saturates2g
- carbs14g
- sugars4g
- fibre4g
- protein4g
- salt0.03g
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Method
-
step 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.
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step 2
Add the strawberries, cucumbers, spring onions, parsley and mint to the bulgur.
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step 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.
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A star rating of 4.9 out of 5.9 ratings
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