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Crispy baby gem leaves filled with tabbouleh

Time
25 minutes
Servings
4

There are two secret ingredients in this tabbouleh salad recipe: fine bulgar and fresh herbs. It's so refreshing with the pomegranate and lettuce leaves.

lets get
cooking

Ingredients
  • 1 head of little Gem lettuce
  • 150g/ 51/2 oz bulgar wheat
  • 90ml/ 3fl oz boiling water
  • 3 snack cucumbers
  • 3 plum tomatoes
  • Some parsley, fresh mint, dill
  • 4 spring onions thinly sliced
  • Pomegranate seeds (optional)
Dressing ingredients
  • Juice of 1 lemon
  • 6 tbsb of extra virgin olive oil
  • 1 clove of garlic
  • Sea salt and freshly ground black pepper
Contributor
Veggies first
Veggies First
Preparation

1. Put the bulgar wheat into a bowl, pour the boiling water over it, stir and leave for 15-20 minutes until the grain is tender.
2. Cut the cucumbers and tomatoes (discard the seeds) into tiny cubes. Prepare the dressing by mixing lemon juice, olive oil and crushed garlic.
3. Add the tomatoes, cucumber, dressing and all the fresh herbs to the bulgar and mix well.
4. Season with sea salt and freshly ground black pepper.
5. Now your tabbouleh is finished, you can add them to the lettuce leaves.

Twist It!

This tabbouleh salad can be served for lunch, as a starter or side dish.

Contributor
Veggies first
Veggies First