Mediterranean Tabbouleh Salad

This fresh Mediterranean Tabbouleh Salad is loaded with summery tastes and a whole load of antioxidants to keep your body young and healthy.

It's quick and easy and if you wish to make in advance and let it sit for 2-3 hours or overnight, it will taste even better!

Great for BBQ's or family dinners or sharing food with friends.

Ingredients:

½ cup of bulgur wheat

1 cucumber

3 tomatoes

½ cup of artichoke hearts

A handful of fresh mint leaves

A bunch of fresh parsley

1 clove of garlic

½ cup of hemp seeds

A dash of olive oil

The juice of a lemon

A pinch of cayenne pepper

Salt

Add the bulger wheat and salt to boiling water and let it stand for 15 minutes. Don’t let it boil. Drain any excess water before you add it to the salad.

Meantime, chop up the cucumber, tomatoes, artichoke hearts, parsley and mint leaves. Combine with the bulger wheat, hemp seeds and a finely chopped clove of garlic. Season with salt and finish with the juice of a lemon, a dash of olive oil and a pinch of cayenne pepper.

Serve the tabbouleh wrapped in lettuce leaves or enjoy it with warm pitta bread and hummus or with feta or baba ganoush.

See our beetroot salad and red cabbage recipes for an alternative lunch idea.