Tabbouleh

Name: Tabbouleh
Cuisine: Middle Eastern
Ingredients: 1 red onion, finely chopped; 30g bulgur wheat; 100g celeriac, peeled; 2 courgettes; 200g large, ripe red tomatoes, finely chopped; 1 red pepper, deseeded and finely diced; a large bunch of flatleaf parsley, finely sliced (not chopped); a small bunch of mint, leaves only,; finely sliced flaked sea salt; Dressing recipe; 1 tbsp olive oil; juice of |] lemon; pinch of cinnamon; 1 tsp ground cumin; flaked sea salt; freshly ground black pepper

3 steps

Updated at: Thu, 17 Aug 2023 02:49:11 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

4 servings

1red onion

finely chopped

30gbulgur wheat

100gceleriac

peeled

2courgettes

200gred tomatoes

large, ripe, finely chopped

1red pepper

deseeded and finely diced

flatleaf parsley

finely sliced, not chopped

Dressing recipe

1 Tbspolive oil

lemon

juice of

cinnamon

1 tspground cumin

flaked sea salt

freshly ground black pepper

Instructions

Step 1

Put the finely chopped red onion in a bowl, sprinkle with some sah and cover with cold water. Leave to stand for 20 minutes. Thist, the harshness out of the onions and makes the flavour more mel Soak the bulgur wheat in a bowl of just-boiled water for 5 mins then drain and set aside.

Step 2

Cut the celeriac into chunks. Top and tail the courgettes and them into chunks too. Put the celeriac in a food processor pulse a few times, then add the courgettes and pulse again everything is the size of large breadcrumbs.

Step 3

Drain the onion and put it in a bowl with the celeriac, courgertes, tomatoes and pepper, then stir in the herbs. Whisk all the dressing ingredients together and pour over the vegetables. Stir, then leave to stand for a few minutes before eating. This salad is best served room temperature.