Herbed tabbouleh with tahini yogurt dressing
Rich Harris shows you how to make the classic Middle Eastern salad.
Recipe - 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.
Typical values per serving:
per serving for 8