TO SERVE 200g cos lettuce, chard and young spinach leaves
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Method Prep:50min › Ready in:50min
Put the bulghur wheat in a bowl, pour over enough boiling water to cover and stir well. Leave to soak for 20–30 minutes.
Meanwhile, combine the tomatoes, onion, olives, chilli if using, herbs, garlic and sugar in a large serving bowl and stir in the olive oil.
Using a zester, remove the zest from 1 orange in fine shreds and add them to the tomato mixture. Slice the top and bottom off both oranges, cut off all the peel and pith, then halve and chop the fruit, removing the pips and any large pieces of membrane from the middle. Add the oranges to the tomato mixture with any juice on the board.
Drain the bulghur wheat in a sieve, pressing out excess water, then add it to the tomato mixture. Cool, then cover and chill in the fridge for at least 30 minutes.
Just before serving, stir the feta cheese and almonds into the tabbouleh. Season to taste. Serve with salad leaves, crisp enough to use as scoops or large enough to wrap around forkfuls of tabbouleh.
*Omit the feta cheese and add 2 small diced avocados to the salad. *Instead of almonds, use chopped walnuts or toasted pine nuts. *Add some chopped dried apricots.