August 11, 2022 / In food , veggie / Tagged as: basil, mint, cucumber, olives, parsley, avocado, spring onions, bulgur, lemon

Cucumber, Avocado and Basil Tabbouleh

Total Cook Time

20 minutes

Ingredients

• fine bulgur 100g
• spring onions 3
• cucumber 250g
• parsley 80g (weight with stalks)
• basil leaves 25g
• mint leaves 12, medium
• green olives 75g, stoned
• lemon 1
• avocados 2, medium
• olive oil 3-5 tbsp

Method

1. Put the fine bulgur in a small bowl, then pour enough cold water over it to cover it by 1cm, and set it aside for 20 minutes while you assemble the salad.
2. Peel the cucumber, cut it in half lengthways, then scoop out the wet core and seeds with a teaspoon. Cut the cucumber into small dice and add to mixing bowl.
3. Add finely chopped spring onion to mixing bowl.
4. Remove the parsley leaves from their stalks and finely chop them.
5. Add chopped parsley and basil and mint leaves to bowl.
6. Roughly chop or tear the green olives. Add to bowl.
7. Squeeze lemon juice over bowl contents.
8. Drain and add bulgur to bowl. Mix contents and drizzle olive oil over top.
9. Serve into bowls and add avocado slices on top.

Notes

Nigel Slater says the trick with tabbouleh is to make it with more herbs than grain, and to be unstinting with the lemon juice.

This salad keeps well overnight if you omit the avocado.

Its a nice shot of coolness on a hot summer day.