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Breakfast fruit tabbouleh

15 minutes

Breakfast fruit tabbouleh

By Maranda Engelbrecht

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

½ cup sugar
1 cup water or apple juice
4 Sharon fruits, peeled and sliced
6 figs, peeled
1 bunch seedless black grapes
6 dates, pitted
4 guavas, peeled and quartered
3 cups apple or cranberry juice
250 g bulgur wheat, not soaked
100 g pistachio nuts, for serving
honey and yoghurt, for serving

Method

Bring the sugar and water or juice to a boil. Add all the fruit and poach for 3 to 5 minutes, to heat through.

Remove using a slotted spoon and place in a serving bowl with 250ml (1 cup) liquid poured over.

Simmer the juice for 10 minutes to reduce slightly to a light syrup.

Pour the syrup over the wheat and cover with a lid or clingfi lm to absorb the liquid. Add a little more juice if necessary.

Keep covered for 30 minutes.

Remove the lid and loosen with a fork. Stir the wheat carefully into the fruit.

Serve topped with the pistachios and a drizzle of honey and yoghurt.

Per serving: 2436.8kJ, 10.6g protein, 11g fat, 119.9g carbs
TASTE’s take:

This makes a delicious and interesting breakfast. You can use any fruit you have on hand.

Spinach lasagne

Air-fryer nachos

Home-made chips

Sticky sugar-and-spice-infused satsuma served with Greek yoghurt

Spinach and halloumi parcels topped with roasted garlicky chicken

Coriander-and-garlic calamari tubes

Greek lamb kebab, chargrilled brinjal and hummus on crusty bread sticks

Marinated olives, greek feta and sundried cherry tomato

Thai roast chicken and basil fritters with rice noodle salad

Korma-spiced Indian curry with roast chicken and chunky vegetables

Conchiglioni with roast chicken and tomato

Warm roasted brinjal and pear salad with olive, red basil and rosemary cream

Coconut chai tea

Bulgur wheat flapjacks

Breakfast fruit tabbouleh

Breakfast fruit tabbouleh

Ingredients

Method