Tabbouleh Salad With Nasturtium Flowers |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A very refreshing summer salad! For a heartier version, try adding chickpeas and feta cheese! Adapted from Sage Kitchen. You can cut this recipe in half easily. Ingredients:
1 cup bulgar wheat (cracked wheat) |
2 cups chopped fresh parsley |
1/2 cup chopped fresh mint |
1 cup chopped cucumber |
1 cup chopped bell pepper (orange, green or red) |
4 medium tomatoes, cubed |
1/2 cup chopped green onion |
1/2 cup chopped nasturtium leaves or 1/2 cup fresh edible flower |
1/2 cup fresh lemon juice |
1/2 cup virgin olive oil |
2 teaspoons allspice, ground |
6 whole nasturtium fresh edible flowers, for garnish |
1/2 cup feta cheese (optional) |
1/2 cup chickpeas, cooked (optional) |
Directions:
1. Put the bulgar in a small bowl and cover with boiling water, and let it sit until the water is absorbed.
2. Mix parsley, mint, cucumbers, peppers, tomatoes, green onions & nasturtiums in a salad bowl.
3. Stir in the softened bulgar and set aside.
4. For the dressing, mix lemon juice, olive oil & allspice in a separate bowl, and then pour over the salad.
5. Garnish with whole Nasturtium flowers and serve.
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