Tabbouleh

Tabbouleh

By
From
Under the Walnut Tree
Serves
4
Photographer
Fanny Bergenström

We never tire of this summery Middle Eastern salad with lots of flat-leaf parsley, lemon and a touch of mint.

Ingredients

Method

  1. Put 75 g burghul in a bowl of cold water and soak for 30 minutes, rinse in a sieve, drain and place in a bowl. Add 4 finely chopped spring onions, 3 ripe tomatoes in small cubes, lots (about 120 g) of very finely chopped fresh parsley and 10-15 chopped fresh mint leaves. Add 3-4 tablespoons lemon juice and 100 ml mild olive oil, then season with sea salt and pepper. Toss to combine.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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