Tabbouleh is a finely chopped vegetarian salad, typically made with bulgar wheat. This version uses Kikkoman Ponzu Lemon to add a fresh zingy flavour.
- Preparation Time15 mins
- Additional Time30 mins to rest
- Cooking Time15 mins
- 150g Bulgar wheat
- 300ml water
- 1 tbsp Kikkoman Naturally Brewed Soy Sauce
- 150g Cherry Tomatoes
- 2 Spring Onions
- 1 Cucumber
- 1 Bunch of Mint
- ½ Bunch of Parsley
For the Dressing:
- Zest and Juice of 1 Lemon
- 5 tbsp Olive Oil
- 3 tbsp Kikkoman Ponzu Lemon
- Black Pepper for Seasoning
Bring the water to the boil in a saucepan. Once the water is boiling, add a pinch of salt and add the bulgar wheat, then remove from the heat. Cover and rest until the bulgur wheat has absorbed the water. Once absorbed leave to cool.
Quarter the cherry tomatoes. Chop the spring onions into thin rings. Peel the cucumber and cut into small cubes. Finely chop the mint and parsley leaves.
For the dressing, simply mix the dressing ingredients together until combined.
Place the bulgar wheat, dressing and all the salad ingredients in a large bowl and mix well. Season to taste. Leave the tabbouleh for 30 minutes and then serve.