Warm tabbouleh with chicory

A delicious meat-free, warm salad.  Try it as a main course or as a side dish.


300g Bulgar Wheat
350ml vegetable stock (using 1 Kallo Very Low Salt Organic Vegetable Stock Cube)
6 tomatoes, diced
25g pack fresh flat-leaf parsley, chopped
Juice 1 lemon
1 red grapefruit
200g pack essential Waitrose Greek Light Salad Cheese
50g Pine Kernels, toasted
4 chicory heads


  1. Place the bulgar wheat in a saucepan with the stock, bring to the boil, cover and simmer for 3 minutes.  Turn off the heat and leave to steam for 5 minutes until tender and the liquid has been absorbed.
  2. Stir in the tomatoes, parsley and lemon juice.  Remove the skin and pith from the grapefruit and cut away the segments over a bowl to catch the juices.  Add the segments and juice to the tabbouleh.  Crumble in the salad cheese with the pine kernels and season.
  3. Griddle the chicory cut-side down for 1-2 minutes until lightly charred, then serve topped with the tabbouleh.
Warm tabbouleh with chicory
  • Preparation time: 15 minutes
  • Cooking time: 5 minutes
  • Total time: 20 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2,233kj
Fat 18g
Saturated Fat 5.9g
Carbohydrate 70.6g
Sugars 11.3g
Protein 21.6g
Salt 1.4g
Fibre 10.7g

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This recipe was first published in Thu Jan 08 14:06:50 GMT 2015.