You can fling pretty much anything into tabbouleh – so long as you have some herbs, seasoning, and dressing in there it’ll taste great. This recipe is from the Waitrose Food magazine and is super colourful and contains two things I particularly love, figs and pistachios. Neither are obligatory, although the nuts do add crunch. Figs were one of my father’s favourite fruits – he once brought a box full back in his suitcase after a trip to Istanbul! Serves 4.
200g bulgur wheat
4 spring onions
1 large carrot
Large handful kale
6 mini plum tomatoes
Large handful parsley
Small handful mint leaves
2 tbsp olive oil
Small handful pistachio kernels
1 tsp sumac
- Put the bulgur wheat into a large bowl and cover with boiling water. Leave for 10 minutes, then drain in a sieve and allow to cool a little.
- In the mean time, finely slice the onions on the diagonal, cut the carrot and cucumber into very small dice, shred the kale, halve the tomatoes, finely chop the herbs, roughly chop the nuts and slice the figs into 6 pieces each.
- In your serving bowl mix the zest and juice from the lemon, olive oil and plenty of salt and pepper.
- Stir in the bulgar wheat to distribute the dressing, then stir in the rest of the ingredients. Check you’re happy with the seasoning.
- Serve with a sprinkling of sumac.