Tabbouleh
Lebanese · Salad · 25 min · 4 servings
Ingredients
- 60 g fine bulgur
- 150 g parsley
- 15 g fresh mint
- 250 g tomatoes
- 30 g spring onions
- 60 g lemon juice
- 55 g olive oil
- 4 g salt
- 1 g black pepper
Instructions
- Put the fine bulgur in a bowl with half of the lemon juice and 2-3 spoonfuls of water and leave it to swell for 15 minutes.
- Strip the thick stalks from the parsley; wash, dry thoroughly and chop very finely with a sharp knife. Chop the fresh mint the same way.
- Cut the tomatoes into small dice and drain off their juice; slice the spring onions into thin rings.
- Add the parsley, mint, tomatoes and spring onions to the bulgur.
- Dress with the remaining lemon juice, olive oil, salt and black pepper and toss gently; adjust to taste and serve straight away or within 30 minutes.
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