zoom Herbed tabbouleh with tahini yogurt dressing

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    Herbed tabbouleh with tahini yogurt dressing

    • 1 of your 5 a day
    • Vegetarian
    • Low Fat
    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 8-10


    120g Love Life Bulgar Wheat
    300g pack Waitrose Red Choice Tomatoes, deseeded and finely chopped
    ¼ cucumber, deseeded and finely diced
    150g radishes, thinly sliced
    50g fresh flat-leaf parsley, roughly chopped
    25g pack mint, roughly chopped
    1 tsp ground allspice
    2 x 110g packs Waitrose Pomegranate Seeds or seeds from 1 large pomegranate

    For the dressing
    100g Greek style natural yogurt
    2 tbsp tahini 
    Juice 1 lemon
    1 clove garlic, crushed 
    ½ tsp sumac


    1. Place the bulgar wheat in a saucepan with 600ml cold water, bring to the boil and simmer for 15 minutes until the water has been absorbed and the grains are tender. Tip into a large serving bowl and leave to cool.

    2. Meanwhile, for the dressing, whisk together the yogurt, tahini, lemon juice, garlic and enough water to give the consistency of single cream. Transfer to a serving bowl and sprinkle over the sumac.

    3. Stir the tomatoes, cucumber, radishes, herbs, allspice and pomegranate seeds into the cooled bulgar wheat. Serve with the tahini dressing.

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