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Fig, pistachio and mint tabbouleh
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200g bulgar wheat
1 tsp ground cinnamon
1 bunch salad onions, thinly sliced
1 large carrot, cut into very small dice
1 cucumber, seeded and cut into very small dice
100g pack flat leaf parsley, shredded, including stalks
25g pack mint, shredded, leaves only
2 tbsp olive oil
1 lemon or orange, zest and juice
4 figs, each cut into 6 wedges
30g pistachio kernels, roughly chopped
½ tsp Cooks’ Ingredients sumac
1. Preheat the oven to 200°C, gas mark 6. Put the bulgar wheat in a heatproof bowl, cover with boiling water and set aside for 10 minutes. Drain, then spread out on a baking tray, sprinkle with cinnamon and stir it in. Put in the oven for 10-15 minutes to dry out and crisp up, stirring once or twice, then transfer to a serving bowl and set aside to cool.
2. When ready to serve, stir in the prepared salad onions, carrot, cucumber, parsley, mint, oil and lemon or orange zest and juice. Gently fold in the figs and scatter with the pistachios and sumac.
Bump up the protein in this tabbouleh by topping with crumbled goats’ cheese or a spoonful of yogurt.
This recipe appeared in Waitrose Health, Autumn 2018 issue
Typical values per serving:
Per serving (4) 1592kJ
This recipe was first published in September 2018.