Rainbow Tabbouleh with Avocado, Radishes and Pomegranate
This tabbouleh has rather more bulgur wheat than a traditional version (which is mostly a parsley salad), so think of this as a hybrid. Cooked along with the tomatoes, the bulgur wheat develops a wonderful flavour – a lovely, elegant grain-based dish.
|250ml||boiling vegetable stock|
|6||small vine tomatoes, finely chopped|
|1||lemon, zest and juice|
|25g||fresh coriander, finely chopped|
|50g||fresh flat-leaf parsley, finely chopped|
|1 tbsp||extra virgin olive oil|
|1 tsp||sea salt|
|Freshly ground black pepper|
|4||spring onions, thinly sliced|
|6||radishes, thinly sliced|
|1||avocado, thinly sliced|
|1||pomegranate, seeds only|
Preheat the oven to 180°C fan/200°C/ gas 6. Mix the bulgur wheat, boiling stock, tomatoes and lemon zest in a roasting tin, then transfer to the oven and cook, uncovered, for 20 minutes.
Take the bulgur wheat out of the oven, give it a stir and leave it to steam dry for 5 minutes before stirring through the lemon juice, coriander, parsley, olive oil, salt and black pepper.
Taste and adjust the seasoning as needed, then stir in the spring onions and radishes. Top with the avocado and pomegranate seeds and serve warm or at room temperature. This makes excellent lunchbox food for the next day too.