Fig, pistachio and mint tabbouleh

Name: Fig, pistachio and mint tabbouleh
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: 200 g bulgar wheat; 1 tsp ground cinnamon; 1 bunch salad onions, thinly sliced; 1 carrot, cut into very small dice; 1 cucumber, seeded and cut into very small dice; 100 g pack flat leaf parsley, shredded, including stalks; 25 g pack mint, shredded, leaves only; 2 tbsp olive oil; 1 lemon or orange, zest and juice; 4 figs, each cut into 6 wedges; 30 g pistachio kernels, roughly chopped; 1 tsp Cooks' Ingredients Sumac

Bump up the protein in this tabbouleh by topping with crumbled goats’ cheese or a spoonful of yogurt.

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Serves6
CourseAccompaniment
Prepare20 mins
Cook15 mins
Total time35 mins
Pluscooling

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Ingredients

200g bulgar wheat
1 tsp ground cinnamon
1 bunch salad onions, thinly sliced
1 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 x 1 tsp Cooks' Ingredients Sumac

Method

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.
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.