Description
A popular Eastern Mediterranean dish, this hearty Tabbouleh Salad is a wonderful starter or side to braai mains.
Ingredients
Tomato Dressing
50 g plum tomatoes
1 clove garlic clove
2 fresh jalapeños
2–3 stalks of fresh thyme, picked and chopped
3–4 fresh basil leaves, cut chiffonade
salt and pepper to taste
1 Tbsp (15 ml) lemon juice
1 Tbsp (15 ml) lime juice
40 ml extra virgin olive oil
Salad
700 g bulgur wheat
1.4 l boiling water
500 g baby mixed variety baby tomatoes
20 g spring onion sliced thinly
15 g diced red onion
8 g picked parsley leaves
8 g picked mint leaves
8 g picked coriander leaves
6 g Maldon sea salt
Instructions
Tomato Dressing
Slice both the tomatoes and jalapeños in half and deseed. Peel the garlic.
Use a microplane or a very fine grater and grate the tomatoes, jalapeños and garlic together.
Add to a bowl with the remaining ingredients and mix to combine.
Salad
Place the bulgur wheat into a medium bowl and pour the boiling water over it. Cover with plastic wrap and allow to steam for 20 minutes.
In the meanwhile blanch the mixed baby tomatoes for 1 minute and then shock in ice water until cold.
Peel the tomatoes and place into in a mixing bowl with the tomato dressing ingredients.
When the bulgur wheat is cooked fluff it up with a fork and place into the mixing bowl with the tomatoes and dressing and add the rest of the ingredients.
Mix well and place into a serving bowl, garnish with a little extra chopped parsley. Best served with grilled fish.
