Jamie Oliver is also a firm favourite in our family and this Herb Tabbouleh was a great hit with our barbecued lamb cutlets.
Spring onions are in Season during…
Spring (September, October, November)
Summer (December, January, February)
Rocket is in Season during…
Summer (December, January, February)
Mint is in Season during…
Spring (November only)
Summer (December, January, February)
Autumn (March only)
Coriander (cilantro) is in Season during…
Spring (November only)
Summer (December, January, February)
Autumn (March only)
Parsley is in Season during…
Spring (Only in September and October)
Summer (December, January, February)
Autumn (March, April, May)
Pomegranates are in Season during…
Autumn (March, April, May)
Winter (June only)
Herb Tabbouleh
June 13, 2017
: 6
: 20 min
: 1 hr
: 1 hr 20 min
: Easy
Ingredients
- For the salad...
- 400g medium-grain bulghur wheat
- 1 bunch of spring onions, trimmed and sliced
- 120ml extra virgin olive oil
- Juice of 3 lemons
- A large handful of mixed micro herb and salad leaves (I used, rocket, mint, coriander and Parsley)
- For the Pomegranates and Za'atar Dressing...
- Juice and seeds of 1 pomegranate
- 1 tablespoon pomegranate molasses
- ½ teaspoon za’atar
- 1 tablespoon thyme leaves, chopped
- 4 tablespoons extra virgin olive oil
Directions
- Step 1 Place the bulghur wheat in a large bowl, cover with cold water and soak for 1 hour or longer, if possible. Drain in a fine colander and transfer to a serving bowl. Add the spring onions, olive oil and lemon juice, and season generously with sea salt and freshly ground black pepper.
- Step 2 Combine all the dressing ingredients in a glass jar with some sea salt and shake until emulsified.
- Step 3 Mix the micro leaves with the bulghur wheat, then toss through the dressing and serve.
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