64
Tabbouleh salad
Serves 4 as an accompaniment, or 2–3 as a main dish
Ingredients:
100 g (3
1
/
2
oz) bulghur wheat
1 yellow pepper, quartered
2 tomatoes
1
/
2
–1 small red onion, finely
chopped
4 large sprigs fresh mint, finely
chopped
2 tbsp each of extra virgin olive
oil and lemon juice
275 g (10 oz) jar antipasto
artichokes in oil, drained and
roughly chopped
Method:
1. Place the bulghur wheat in a solid container,
cover with 570 ml (1 pint) of boiling water
and steam at 100°C for 8–10 minutes until
the water has been absorbed.
2. In a perforated tray, steam the peppers at
100°C for 4 minutes, then place in a sealed
plastic bag and allow to sweat until the skins
can be peeled off. Remove the skins and
roughly chop.
3. When you are ready to assemble the salad,
simply add all the ingredients to the
cooked bulghur wheat, mix well and season
to taste.
This dish makes an excellent accompaniment to
kebabs or barbecued meats, or can be
served as a light salad or starter on its own.
Tip
If you prefer to skin the tomatoes,
simply steam them at 100°C in a
perforated tray for 1 minute, then
remove the skins.
