Bulgar wheat tabbouleh for a BBQ

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This is a great easy-peasy salad for a large occasion; I tripled the quantities and it fed 30. A really good summer salad that goes with everything…and healthy too!

Serves 4-6

150 g dark bulgur wheat
1 can chickpeas
6 spring onions, thinly sliced
2 ripe tomatoes, deseeded and diced
2 red peppers, deseeded and diced
1/2 cucumber diced
½ a bunch of fresh flat-leaf parsley
½ a bunch of fresh mint
½ a bunch of fresh dill
150 ml extra virgin olive oil
4 tablespoons pomegranate molasses
2 lemons
1 teaspoon sumac
1 teaspoon cumin
salt & pepper to taste

Method

Put the bulgar wheat in a large bowl, pour in boiling water to cover by a good inch or so, then leave to soak for a good 45 minutes, or longer. I place a dish cloth over to keep it warm. Then drain into the dishcloth to get out all the excess water and leave in a colander until you are ready to put it all together.

Slice and dice all the veg and herbs, squeeze the lemons, and set on one side.

When you are ready add all the ingredients to a large bowl with the bulgar, having given it a good fork over to make it fluffy, adding then liquids last. A good twist of salt and pepper; you could even add a sprinkle of chilli!

Thats it! gorgeous Easter salad to go with lamb or any other meal you might be having.IMG_8464

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