Dr. Joanna McMillan's Tabouli Salad
- Prep
- 15
- Cooking time
- 0
- Serves
- 4
Method
- Add the bulgur to a small saucepan over boiling water and simmer for about 10 minutes, or until cooked. (Alternatively, for a nuttier texture you can cover the bulgur with boiling water, put on the lid and leave to soak for half an hour.) Drain, cool and fluff with a fork.
- In a bowl combine the cooked bulgur with all the other ingredients. Mix well to combine and serve at room temperature.
Ingredients
1/3 cup bulgur, chopped
1/2 bunch parsley, leaves picked and chopped
1/2 bunch mint, leaves picked and chopped
12 cherry tomatoes, cut into quarters
15 g (2 pieces) preserved lemon peel, finely diced
Juice of 1/2 lemon
2 tbs Cobram Estate Robust Extra Virgin Olive Oil
Pinch of sea salt & grind of black pepper