Tabbouleht
This makes a filling and warm winter lunch; or for a light supper, increase the amount of toppings you use.
Serves 2:
- 500ml vegetable or chicken stock or water
- 2 cloves garlic crushed
- ½ bunch spring onions sliced
- 2cm piece fresh ginger grated
- Zest and juice of 1 lemon or lime
- 1 tbsp Thai sweet chilli sauce
- 100g bulgur wheat
- Handful mint leaves and fresh coriander
Put the stock or water into a saucepan and bring to the boil. Add the ginger, garlic, spring onions, zest, chilli sauce and bulgur wheat. Simmer slowly for about 10 minutes or until the wheat is swollen and soft and most of the liquid is absorbed. Add the lemon or lime juice and toss through the mint and coriander.
Serve on individual plates and top each plate with your choice of the following toppings or make up your own combination!
2 quartered tomatoes and 2 slices of cold roast beef
½ sliced avocado and 6 cooked tiger prawns
½ roasted pepper (skin and seeds removed, and sliced), a few olives, and 50g crumbled feta cheese
1 slice seared fresh tuna (or ½ small tin of tuna) and a handful of just cooked green beans