Recipe: Tabouli salad

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ST AngIMK13 Tabouli Salad Angela day food special. Picture: Antoine de Ras, 19/12/2011

Serves 4-6

250ml bulgar wheat

500ml boiling water

125g cocktail tomatoes, halved

1 Mediterranean cucumber, peeled, halved and sliced

125ml chopped parsley

125ml chopped mint

50g pine nuts, toasted


60ml olive oil

30ml lemon juice

5ml Dijon mustard

salt and pepper

Put the bulgar wheat into a bowl. Pour over the boiling water and set aside for 20 minutes. Pour it into a sieve and leave to drain well. Put the bulgar into a bowl and add the remaining ingredients. Toss well. Pour over the dressing and serve.

DRESSING: Combine all the ingredients and mix well.

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