Tabouleh Salad Jamie Oliver Food

LENTIL TABBOULEH

Steps:

• Rinse the lentils, then cook in plenty of salted water until tender. Drain and set aside to cool.
• Trim and finely slice the spring onions, halve the tomatoes, then pick and finely chop the herb leaves.
• Mix the cooled lentils with the spring onions, tomatoes, herbs and 4 tablespoons of oil. Add the lemon juice to taste, season with sea salt and black pepper, then serve.

HERB TABBOULEH WITH POMEGRANATE & ZA'ATAR DRESSING

Steps:

• Place the bulgur wheat in a large bowl, cover with cold water and soak for 1 hour or longer, if possible.
• Drain in a fine colander and transfer to a serving bowl.
• Trim and slice the spring onions, then add to the bowl with the oil and lemon juice. Season generously with sea salt and black pepper.
• Pick and finely chop the thyme leaves, then combine with the seeds and juice from the pomegranate and the remaining dressing ingredients in a small bowl with some sea salt.
• Mix the micro leaves with the bulgur wheat, then toss through the dressing and serve.

TASTY TABBOULEH SALAD

Steps:

• Rinse the bulgur wheat under cold running water, then cook in a large pan of boiling salted water according to the packet instructions. Drain and leave to cool completely.
• Meanwhile, toast the pistachios in a dry frying pan over a medium heat, then roughly chop and add to a large bowl. Pick, finely chop and add the mint and parsley leaves, discarding the stalks. Trim the radishes and spring onions, then roughly chop along with the tomatoes. Add all the chopped veg to the bowl with the lemon juice, 4 tablespoons of olive oil and a good pinch of salt and pepper. Toss well.
• Fluff up the bulgur wheat with a fork, then add to the bowl and mix well. Halve the pomegranate and bash it cut-side down with a wooden spoon so the seeds come tumbling out into the bowl. Season to taste, sprinkle over the sumac and tuck in.

TABBOULEH

Steps:

• Rinse the bulgur wheat in a sieve until the water runs clear. Drain well, then transfer to a bowl. Pour over 200ml boiling water, cover with cling film and leave to soak for 30 mins or so while you prepare the rest of the ingredients.
• Keeping the parsley in a bunch, chop the leaves roughly. Don't worry about the inclusion of some of the stalks; this all adds to the flavour. Now do the same with the mint. Put the chopped herbs in a large bowl and add the tomato and spring onion.
• Thoroughly drain the bulgur, then add to herb mix, along with lemon juice and olive oil. Mix thoroughly, season and serve.