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Foodie Friday

Foodie Friday: Bring back the sunshine with this super-easy, delicious tabbouleh recipe. Tabbouleh is a middle-eastern herb and bulgar wheat salad and can be eaten by itself as a nutritious and filling packed lunch or as an accompaniment to grilled meat, fish or even halloumi. You can add in different vegetables to bulk it out, it’s great with a handful of chopped spinach or grated carrot.

Ingredients:

200g bulgar wheat cooked according to the packet instructions and left to cool

4 ripe tomatoes, diced

1/3 cucumber, diced

1 red pepper, diced

Large bunch flat-leaf parsley, finely chopped

Large bunch mint, leaves removed from stalks and finely chopped

4 spring onions, sliced

1/2 pomegranate, seeds removed

Juice of 1 lemon

4-6 tablespoons olive oil

Salt and pepper to taste

Method:

Mix it all together and enjoy! Tabbouleh keeps well in the fridge for a few days.

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Tabbouleh
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