Bulgur Wheat Tabbouleh Salad
Ingredients
- 40g bulgur wheat
- a small handful of kale
- a couple of sprigs of fresh mint
- 1/2 bunch of fresh parsley
- 2 large ripe vine tomatoes
- 1 spring onion
- 1/2 cucumber
- 1/2 lemon
- 1 tbsp extra-virgin olive oil
- 1/4 pomegranate
- Pink Himalayan salt or sea salt
- Freshly ground black pepper
Preparation
Cook the bulgur wheat according to the packet instructions, then drain and leave to cool in a serving bowl
Once cool, mix in all the chopped vegetables and herbs, zest the lemon half and set the zest aside, squeeze the juice into the bowl with the olive oil and season with salt and pepper
Sprinkle over the lemon zest and pomegranate seeds and serve
