Rosa Flanagan: Summer Tabbouleh - Saturday Morning with Jack Tame

Quick, light, fresh and delicious, making it the perfect summer salad for you to share with friends and family. We love to serve this salad alongside our hummus, dukkha yoghurt flatbreads and smoky carrot falafels.  

Serves: 6 

Time: 20 minutes 

Ingredients: 

1 cup bulgur wheat  

Boiling water  

4 spring onion, finely chopped  180g cherry tomatoes, chopped  

1 cucumber, chopped  

3 stalks celery, finely chopped  
1 lemon, zest and juice  

2 tbsp pomegranate molasses  

¼ cup extra virgin olive oil  

1 tsp sea salt  

2 cups flat leaf parsley, chopped  

2 cups mint, chopped  

Method: 

Add the bulgur wheat into a bowl and cover with boiling water. Cover the bowl with either a plate or a clean tea towel and allow it to sit for 20 minutes. The bulgur wheat will absorb all of the water and expand. If you have any excess water once the 20 minutes is up, just drain the bulgur wheat through a sieve.  

While the bulgur wheat is cooking, assemble the other ingredients.  

To a large mixing bowl, add the cooked bulgur wheat, spring onions, cherry tomatoes, cucumber, celery, lemon zest and juice, pomegranate molasses, extra virgin olive oil and sea salt. Gently toss everything together.  

Add the flat leaf parsley and mint. Gently toss one more time before enjoying.  

Leftovers will keep in an airtight container in the fridge for up to 2 days. 

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