Tabbouleh Salad

Serves 4

Tabbouleh salad is a vitamin powerhouse with iron and minerals from using lots of parsley and mint. The longest part of the recipe is taking the parsley and mint leaves off the stems and chopping it all finely.

It’s one of my favourite things to eat. In my restaurant in Bali that I used to have, I would serve marinated tofu in soy that i would lightly sauté and place it on the top and eat it as a meal.

If you want to keep for days in the fridge, just add the dressing as you require it on the day.




4 bunches of flat leafed continental parsley  –  leaves only, washed, dried and chopped finely

1 bunch of mint – leaves only, washed, dried and chopped finely

1 cup of Bulgur Wheat

1.5 cup boiling hot water

4 shallots choppped small

4 tomatoes chopped small


Juice of 2 lemons

1/4 cup good quality olive oil

salt and pepper




Place bulgur wheat in a bowl and pour boiling water on top. Leave for 30 minutes.

Combine parsley, mint, shallots, tomatoes in a bowl. When bulgur is cool add to the salad.

Combine and add lemon juice, olive oil and salt and pepper.








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