Tabbouleh

Adopt a Middle-Eastern flair to your meal with this salad, made with fresh parsley, mint and burghul. Not only can it be enjoyed as a light snack, it could even double up as a great accompaniment to flatbread, meats and more.

Yield: Serves 4
Prep Time: 5 mins
Cook Time: 25 mins
Difficulty Level: 2/5

Ingredients

• ½ cup (80 g) burghul
• 3 cups coarsely chopped fresh flat-leaf parsley
• 3 tomatoes (450 g), chopped finely
• 1 red onion (100 g), chopped finely
• 1 cup coarsely chopped fresh mint
• ½ cup (125 ml) lemon juice
• ¼ cup (60 ml) olive oil

Steps

01. Cover burghul with water in small bowl; stand about 10 mins or until burghul softens. Drain in fine strainer; squeeze out excess liquid.

02. Place burghul in large bowl with parsley, tomato, onion, mint and combined juice and oil; toss gently to combine.

TIP You will need about three bunches of flat-leaf parsley for this recipe.Photo: bauersyndication.com.au