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Dry-fried chicken mince with bulgur wheat and Vietnamese spring rolls

25 minutes

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Smoked snoek and avocado tabbouleh

30 minutes

Beef recipes

Turkish roast beef brisket with pomegranate and radish tabouleh

3 hours

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Spiced beef patties with bulgur pilau

20 minutes

Flapjack recipes

Baked ricotta tart with bulgur wheat crust

30 - 45 minutes

Moroccan recipes

Moroccan-infused vegetable terrine with roasted pine nuts

10 minutes

Tabbouleh

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 20 minutes (excluding chilling time)

Ingredients

500 g bulgur wheat
2 cups boiling water
4 cloves garlic, crushed
2 T extra virgin olive oil
2 T red wine vinegar
4 T fresh lime juice
1 medium-sized red onion, chopped
1 cucumber, chopped
4 spring onions, chopped
24 black olives, smashed
a handful of Italian parsley, chopped
a handful of mint, chopped
2 plums, quartered, or 120g currants
150 g feta
sea salt and freshly ground black pepper, to taste
salad leaves, to serve

Method

Combine the bulgur wheat and water in a medium-sized mixing bowl and leave to soak for 15 minutes, until the water has been absorbed.
Add the remaining ingredients except the plums or currants and feta. Chill for 2 hours to allow the flavours to develop.
Add the plums and feta just before serving. Season and toss in the salad leaves.

Cook’s note: Bulgur wheat is cracked wheat with a lovely nutty flavour and soft texture, which need only be soaked and not cooked.

TASTE’s take:
A fresh take on a traditional Middle Eastern salad.

Fried feta salad

Air-fryer gochujang chicken thighs

Beef with oyster sauce

Dry-fried chicken mince with bulgur wheat and Vietnamese spring rolls

Smoked snoek and avocado tabbouleh

Beef-and-brinjal burgers

Turkish roast beef brisket with pomegranate and radish tabouleh

Spiced beef patties with bulgur pilau

Bulgur wheat flapjacks

Breakfast fruit tabbouleh

Baked ricotta tart with bulgur wheat crust

Moroccan-infused vegetable terrine with roasted pine nuts

Tabbouleh

Tabbouleh

Ingredients

Method