Following on from mezze dips, salads are normally served
next and there’s not another dish which captures the essence of the Mediterranean
than the fresh and zesty flavour of tabbouleh.
(Serves 4-6 )
Cook your bulgur by pouring into a bowl and just covering in
boiling water. Cover the bowl for twenty minutes and then stir once uncovered,
fluffing up with a fork as you go.
Whilst the bulgur is cooking hold the herbs in a tight bunch
and slice them into crisp thin strips. Cut the tomatoes into pea-sized dice and
drain any excess juice. Mix through with herbs, spring onions bulgar, add
cinnamon, allspice and season. Drizzle lemon juice and use gem lettuce to
serve, letting people scoop up the tabbouleh.
Share, savour, enjoy!
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