Easy Tabbouleh Salad (Vegan)

Ingredients

• 200 g bulgur wheat
• 400 ml boiling water
• 150 g cherry tomatoes (quartered)
• 150 g cucumber (diced)
• 3 spring onions (sliced finely)
• 2 tablespoons mint (chopped)
• 2 tablespoons parsley (chopped)
• 1 clove garlic (crushed or finely grated)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil (ideally good quality extra virgin)
• Juice of half a lemon (or more to taste)

Instructions

1. 1

   Place the bulgur wheat and boiling water in a pan, place the pan on a high heat and bring back to the boil. Clamp a lid on and turn the heat off completely (move off the burner if you are on electric) and leave for 10 minutes.

2. 2

   Meanwhile, prepare all the other ingredients and place in a large bowl. When the bulgur wheat is ready, tip into a fine mesh sieve and run under the cold tap until the bulgur wheat is cool/cold. Ensure the bulgur wheat has drained thoroughly, then add it to the rest of the ingredients and stir well. Transfer to a serving dish (if necessary) and serve. Or place in a plastic box and store in the fridge until needed.

3. 3

   Alternatively, if you have more time. You can allow the bulgur wheat to cool naturally before adding in the other in the other ingredients.