Daisy Tabbouleh – Vegan

A beautiful salad to liven up any meal.  It is also lovely as a lunch, and I like to add some grilled haloumi cheese on the side for a quick supper.  It keeps in the fridge for 3-4 days so make some when you know you have a busy week ahead

Dasiy tabbouleh

Daisy Tabbouleh

I love a Tabbouleh salad as it best made at least 2 hours before serving, so ideal for entertaining, and it also keeps so well in the fridge, so making a big bowl and eating it for 3 or 4 days is so convenient. Adding daisy flowers and leaves turns it into a pretty salad to liven up a winter's day
Prep Time 15 mins
Resting time 2 hrs
Course lunch, Salad

Ingredients
  

  • 1 ½ cups water
  • 1 cup bulgar wheat
  • 1 cup cucumber chopped
  • 1 to Tomato chopped
  • ½ red onion or 2 spring onions chopped finely
  • 2 cups daisy flowers and leaves chopped
  • 1 Tbsp fresh parsley chopped finely
  • 1 Tbsp fresh mint chopped finely
  • Olive oil
  • Lemon juice salt and pepper
  • A few fresh flowers for garnish

Instructions
 

  • 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. It should be a nutty texture
  • Rinse the bulghar in cold water and drain well
  • Combine the cucumber, tomatoes, onion, chopped flowers and leaves, parsley 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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