The traditional tabbouleh uses a lot less bulgar wheat as this version is definitely on the more substantial side. Nothing wrong with that! It’s a lovely fresh and vibrant salad and would welcome the addition of a kick of red chilli too. See if you can get hold of mango varieties such as Alphonse and Ataulfo, available in the fantastic Asian and Middle Eastern food stores around. These luscious scented beauties knock the socks off the supermarket ones. I love to gnaw (in a rather uncouth messy way!) at the leftover mango around the stone – check for stringy pieces dangling from your mouth before leaving the house though.
Serves 4 as a side dish. 30 minutes prep
150g bulgar wheat
1 large ripe mango
4 spring onions
Small bunch of coriander and mint
Juice of 1 lemon
1 heaped tbsp black onion seeds
Salt and pepper
- Put the bulgar wheat into a large bowl. Pour over boiling water and cover with cling film. Leave for 15 minutes then drain and leave to cool. Once cool enough to handle squeeze out any excess moisture.
- Meanwhile, remove the tough stalks from the spring onion and slice finely. Peel the mango then slice the cheeks off both sides of the stone. Cut into large slices then dice. Cut the cucumber in half lengthways, scrape out the seeds then cut into thin half moons.
- Add the bulgar wheat to a large serving bowl and mix in the spring onions, mango, cucumber, chopped herbs, lemon juice, olive oil, black onion seeds and salt and pepper. Serve.