Herbed tabouleh with smoked duck breast

    50 min

    A fusion of delicious summery flavours, so easy to put together with shop bought smoked duck breast.

    London, England, UK
    6 people made this

    Serves: 4 

    • 120g bulgar wheat
    • 450g vine ripened tomatoes, diced
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground allspice
    • 1 lemon, juiced
    • 4 spring onions, finely sliced
    • 1 bunch flat leaf parsley
    • 1 bunch mint, finely chopped
    • 1/2 teaspoon salt
    • 3 tablespoons olive oil
    • 2 Rannoch Smokery® smoked duck breasts

    Prep:10min  ›  Cook:30min  ›  Extra time:10min resting  ›  Ready in:50min 

    1. Cover the bulgar wheat with hot water and leave to soak for 30 mins.
    2. Drain the bulgar wheat and tip into a bowl. Add the tomatoes, spices, lemon juice, spring onions, parsley, mint, salt and oil. Combine well and allow to stand for 10 minutes to let the flavours develop.
    3. Serve the bulgar salad with duck breasts sliced on top.

    See it on my blog


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     -  22 Apr 2010

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