Jo Seagar Recipes
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Recommended from the store
Tabouleh Salad
This salad is great for picnics as it travels so well. It can be prepared the day before if necessary.
Ingredients
- 1 1/2 cups coarse burghul wheat
- 2 cups shopped parsley
- 1/2 cup chopped mint leaves
- 6 spring onions finely sliced
- 2 large ripe tomatoes chopped finely
- 1 large telegraph cucumber, seeds removed (cut into 1/2 lengthways and scooped out with a teaspoon) and finely diced
- 1 tablespoon sweet chilli sauce
- 1/4 cup olive oil
- 1/2 cup fresh squeezed lemon juice
- salt and freshly ground black pepper to taste
Method
Place the burghul wheat in a bowl and cover with cold water, leave to soak for 30 minutes. Drain through a fine sieve pressing down with the back of a spoon to squeeze out excess liquid. Spread on paper towels or in a clean tea towel and dry off. Combine all ingredients and toss gently -serve chilled
