Page title and description
Vegetarian mains
Carrot and toasted nut tabbouleh
Taboulleh is a wonderfully fresh and light Lebanese parsley salad and this carrot and roast nut version is a lovely way of using up a glut of carrots. It goes well with meat and fish, and with grilled halloumi.
Ingredients
- 100g mixed nuts, e.g. almonds and hazelnuts
- 150g bulgur wheat
- hot veg stock
- 3 carrots, grated
- handful dried apricots (or other dried fruit like sultanas or dates), chopped
- 1 onion, very thinly sliced
- 1 garlic clove (optional), crushed
- large bunch fresh parsley, finely chopped (use the stalks too)
- large handful mint leaves, finely chopped
- lemon juice to taste
- olive oil
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
35 min
PT35M
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Step 1
Toast the nuts in a dry frying pan until just turning golden, then roughly chop.
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Step 2
Put the bulgur wheat in a large bowl and cover it with stock.
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Step 3
Leave for 30 minutes, then fluff up with a fork to separate the grains.
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Step 4
Add everything else except the lemon juice and olive oil.
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Step 5
Season, mix in the lemon juice to taste and add enough olive oil to coat the salad.
