Tabbouleh

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Serves: 2 Time: 20 minutes

  • 100g bulgur wheat
  • 2 lemons, juiced
  • 70ml olive oil
  • 10g fresh parsley, roughly chopped
  • 10g fresh mint, roughly chopped
  • 3 spring onions, sliced
  • 2 tomatoes, deseeded and diced
  • 1 head baby lettuce
  • Salt and pepper to taste

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Place the bulgur in a large bowl and add enough cold water to cover.

Leave to rest for 15 minutes until the water is absorbed and the grains are softened.

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Stir in the lemon juice, olive oil and salt and pepper to taste.

Add the tomatoes, spring onions, herbs and mix well.

Fill the leaves of the lettuce with the mix.

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Serve on its own for a light snack or serve alongside some moroccan lamb or salmon.

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