limes Archives

Egg recipes

Rooibos-marbled eggs

4 minutes

Tabbouleh

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.

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Rooibos-marbled eggs

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Tabbouleh

Tabbouleh

Ingredients

Method