I often come across unfamiliar food in Melbourne where I live. It was a long time ago, I ate a very green salad in a small cafeteria, and I don’t remember where it was. Everything was chopped up finely and mixed with tiny grains, smelled very strong like celery leaves which I hated then. The salad tasted quite simple. ‘What is this? Celery leaf salad?’, I wondered. One mouthful was enough for me to swallow at that time.

Many years later, I know it is called ‘Tabbouleh’ and it is a salad made of finely chopped Parsley and Mint, NOT Celery leaves. And it is one of my favourite salads. How amazing! However, when I make it, I use less green (especially less Mint).


Makes

4 Servings

Ingredients

Burghul (Cracked Wheat) 1/2 cup *I used ‘fine’ type
Water 1 cup
Flat-leaf Parsley 1 bunch *leaves finely chopped, about 2 cups
Mint 1/2 cup *leaves chopped leaves
Tomatoes 2 to 3 *finely chopped
Red Onion 1/2 *finely chopped
Olive Oil 2 tablespoons
Lemon Juice 2 to 3 tablespoons
Salt 1/3 to 1/2 teaspoon
Pepper

Method
  1. Place 1 cup Water and a pinch of Salt in a saucepan, bring to the boil, remove from heat, then add Burghul and stand for 20 minutes. Drain if there is excess water.

  2. Place cooked Burghul, finely chopped Parsley, Mint, Tomato and Onion in a bowl.

  3. Add Olive Oil and Lemon Juice, season with Salt & Pepper, and mix well to combine.