Tabbouleh is a well know salad, and adding some fresh daisies to it makes it pretty and a fresh flavour. 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
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
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