Daisy Tabbouleh

1 ½ cups of water

1 cup bulgar

1 cup cucumber, chopped

1 tomato, chopped

½ red onion or 2 spring onions, chopped finely

2 cups daisy flowers and leaves, chopped

A few daisy flowers left whole for decoration

1 Tbsp chopped mint

Olive oil

Lemon juice, salt and pepper

Boil the water and then add the bulgar.  Cover and cook over a very low heat for about 10 minutes.  Stir occasionally to prevent sticking and add a little more water if necessary.

Rinse in cold water and drain.

Combine the cucumber, tomatoes, onion, chopped flowers and leaves and mint. Combine well and then add the bulgar wheat, stirring again.

Add olive oil and lemon juice – I use about 2 Tbsp olive oil and 3 tsp lemon juice, but you can change quantities to suit your taste.

Add salt and pepper

Chill for at least two hours.  Stir again and add more salt, pepper, oil or lemon juice if required

Toss in the whole flowers just before serving

 

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