Herby tabbouleh with radishes
Fresh and zingy, this is a great recipe to have up your sleeve for using up any soft herbs, ocket or peppery mustard leaves in your fridge! It’s a great side at a BBQ or serve with roasted veg, a lamb chop or salmon for a delicious main meal. It makes a great packed lunch with some feta sprinkled on top or a dollop of houmous and some pitta.
You can definitely adapt this recipe - add chopped cucumber, cherry tomatoes, different dried fruits, pomegranate seeds, other soft herbs (coriander, dill, rocket, mustard leaves all work well) - the only essential are a cooked grain, plenty of herbs, olive oil and lemon juice!
Serves 3-4
200g bulgar wheat (or use another grain of your choice – pearl barley, brown rice or freekeh all work well here)
1 teaspoon bouillon (or ½ veggie stock cube)
8 radishes
2 tablespoons olive oil
1½ teaspoon pomegranate molasses (or leave this out and just use a little extra lemon juice)
½ lemon, juice only
Pinch of pul biber chilli flakes (or any other mild chilli flakes – optional)
A small bunch of flat leaf parsley, large stalks removed
A small bunch of mint, leaves picked off stalks
Salt & pepper
1. Put the bulgar wheat in a pan and cover with cold water. Add the bouillon into the water with a generous pinch of salt. If you have some large parsley stalks you can also add these for extra flavour. Turn the heat on to medium and bring to a simmer. Simmer for 10 minutes or until the bulgar wheat is soft but still with a little bite. If you are using other grains cook according to the packet instructions.
2. Drain the grains and set aside to cool. You can run cold water over them to help them cool down. They don’t have to be cold, but you want them to be coolish before you stir in the herbs.
3. Slice the radishes and chop the dried apricots into small pieces. Roughly chop the herbs.
4. Once the grains are cool stir in the radishes, apricots, olive oil, pomegranate molasses (if using), lemon juice, chilli flakes and season well with salt and pepper. Finally stir in the roughly chopped herbs. Taste and adjust the seasoning as required. It should taste fresh and sharp.