Daisy Tabbouleh

SALAD


A Tabbouleh salad is ideal for entertaining, as it needs to stand for at least 2 hours before you eat it. And, it just gets better the longer it stands, so why not make a big bowl and eating it for 2 or 3 days?

Adding daisy flowers and leaves turns it into a pretty salad to liven up a winter's day


INGREDIENTS

1 ½ cups water

1 cup bulgar wheat

1 cup cucumber chopped

1 tomato chopped

2 spring onions chopped finely

1 cup daisy flowers and leaves chopped

1 Tbsp fresh parsley chopped

1 Tbsp fresh mint chopped

Olive oil

Lemon juice salt and pepper

A few fresh flowers for garnish


INSTRUCTIONS

  • Boil the water and then add the bulgar. Cover and cook over a very low heat for about 10 minutes. Stir occasionally to prevent sticking and add a little more water if necessary. It should be a nutty texture

  • Rinse the bulgar in cold water and drain well

  • Combine the cucumber, tomatoes, onion, chopped flowers and leaves, parsley and mint. Combine well and then add the bulgar wheat, stirring again.

  • Add olive oil and lemon juice – I use about 2 Tbsp olive oil and 3 tsp lemon juice, but you can change quantities to suit your taste.

  • Add salt and pepper

  • Chill for at least two hours. Stir again and add more salt, pepper, oil or lemon juice if required

  • Toss in the whole flowers just before serving


ABOUT THE HERB

Want to know more about the plants in this recipe? Explore individual herb articles to discover the history, garden secrets, and healing properties of the herbs featured here.

(gold are available. Grey coming soon!)

Daisy

Parsley

Cucumber

Tomato

Mint


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