Tabbouleh
Prep time 30 mins Serves 4 1/2 cup fine bulgur wheat 1 cup boiling water 2 large bunches parsley, finely chopped 2 large sprigs mint, finely chopped 4 spring onions, finely chopped 1 large tomato, deseeded and finely chopped olive oil, as required 1 lemon, juiced Pomegranate pearls, to taste Mix of toasted pine nuts, slivered almonds and pistachios, as desired lemon wedges, to serve fresh bread, to serve
1 In a large bowl, combine the bulgur wheat with the water. Stir well and set aside for 30 minutes. Add more hot water, if required.
2 To assemble the salad, drain the wheat and add the parsley, mint, spring onions and tomato. Mix well.
3 Add the olive oil, a drizzle at a time, until the salad is moist enough. Stir in the lemon juice and season.
4 Garnish with pomegranate pearls and nuts then serve with a lemon wedge and fresh bread.