Salads Recipes - Tabbouleh and Fennel Salad Recipe

Ingredients

Serve 6

• 250 g/8 oz bulgar wheat

• 1 fennel head, very finely sliced

• 1 red onion, finely sliced

• 5 tablespoons chopped mint

• 5 tablespoons chopped parsley

• 2 tablespoons fennel seeds

• 2 tablespoons olive oil

• finely grated rind and juice of 2 lemons

• salt and pepper

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Method:

1. Place the wheat in a bowl, add enough cold water to cover, then leave to stand for 30 minutes, until all the water has been absorbed.

2. Line a colander with muslin or a clean tea towel. Drain the wheat into the colander, then gather up the sides of the cloth or towel and squeeze to extract as much of the liquid as possible. Tip the wheat into a salad bowl.

3. Stir in the fennel, onion, mint, parsley, fennel seeds, oil, lemon rind and half the lemon juice. Add salt and pepper to taste.

4. Cover and set aside for 30 minutes, then taste the salad and add more lemon juice, if required.