Tightly bunching the parsley in your hand ready for cutting is crucial, as is using a very sharp knife – both help you to shave the parsley as finely as possible. Tabbouleh can be prepared a couple of hours ahead, but add the salt, pepper and oil just before serving. Serve it alongside almost any Lebanese dish, or simply spoon onto baby cos lettuce leaves, roll up and enjoy.
This recipe for tabbouleh is a revelation – make it and see how crisp and lovely this salad should really be.
- 1 bunch fresh, soft flat-leaf parsley
- 1 handful mint leaves
- 1–2 lemons
- 2 tbsp fine burghul
- 3–4 tomatoes, diced
- 4 spring onions, finely chopped
- salt and pepper
- olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time 10 minutes
Gather the parsley in a tight wad in your hand and finely shred the leaves with a very sharp knife, almost in a shaving action. Tip into a colander. Do the same with the mint. Wash the chopped herbs and drain well.
Juice the lemons and pour over the burghul and set aside to soften for 10 minutes.
Combine the parsley and mint, softened burghul, tomato and spring onion in a bowl. Season with salt and pepper, add olive oil and mix with your hands.
Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Emma Warren. Creative concept by Belinda So.
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