- 75g bulgar wheat
- A handful of flat leaf parsley
- A handful of mint, leaves only
- A handful of tarragon, leaves only
- 50g rocket
- 2 shallots
- 1 lemon
- 2 tsp fennel seeds
- ¼ nutmeg
- Sea salt
- 2 tbsp olive oil
- Freshly ground pepper
- 1.
Tip the bulgar wheat into a sieve and give it a good rinse. Tip it into a small pan and pour in enough boiling water to cover it by 1cm. Add a pinch of salt, cover and bring to the boil. Turn the heat down and simmer for 10 mins till the grains are tender.
- 2.
While the bulgar wheat cooks, heap the parsley up on your chopping board. Pick the leaves off the mint and tarragon. Add them to the parsley. Top with the rocket. Place the tip of your knife on the chopping board and use a rocking motion to very finely chop the herbs. Tip them into a bowl.
- 3.
Peel the shallots. Finely chop them and add them to the bowl. Finely grate in the lemon zest.
- 4.
Tip the cumin seeds into a dry frying pan and toast for 1-2 mins till the seeds smell aromatic. Add to the herbs. Grate in a quarter of the nutmeg.
- 5.
The bulgar wheat should be cooked by now. Drain it well and rinse under cold water. Give it a good shake to get rid of as much excess water as possible. Add to the bowl and toss everything to mix.
- 6.
Juice half the lemon and whisk the juice with 2 tbsp olive oil and a good pinch of salt and pepper. Pour into the tabbouleh and stir to mix. Taste and add more salt, pepper or nutmeg if you think it needs it. Serve straight away.
- 7.
