Yes, Clare knows that tabbouleh is primarily a parsley salad rather than a bulgur wheat one, but the alliteration of this title pleased her. For a more sustainable salad, you can replace the bulgur wheat, with British grown quinoa which is sold online here. Try to add tomatoes of different colours and shapes, it makes the dish really beautiful, as you can see in the image below. Although each serving uses almost half of your weekly cheese ration, feta has a really lovely flavour, and so is the real headline of the dish. Alternatively, if you are saving your cheese ration for something special, you could add some olives, courgette, and beans, as well as some spice to boost the flavour.
100g bulgur wheat
500g mixed tomatoes
2 sprigs tarragon
1 tbsp olive oil
½ tsp red wine vinegar
- Prepare the bulgur wheat according to the packet instructions but use slightly less water than suggested as you want it to soak up some tomato juices too.
- Chop the tomatoes and put them in a bowl. Pour over the oil and vinegar and season generously with salt and pepper. You can add a pinch of sugar too.
- Pick the tarragon leaves and finely chop most of them, reserving a few for decoration. Add the chopped leaves to the tomatoes.
- When the bulgur is ready, stir it through the tomatoes and tarragon. Leave to sit for a little while for the flavours to mingle.
- Crumble the feta over the top and garnish with the remaining tarragon leaves.
Ifs and Ands
- You can eat this warm or cold, as a main or a side. A night in the fridge does it no harm at all and any leftovers make a great lunchbox option the next day.
- If you don’t like tarragon, try parsley or oregano instead.
This recipe is written by Clare Heal: a food writer, a private chef and a 2015 WW2 Rationing Challenge participant! You can read more about her on her website and you can read her blog post about the WW2 Rationing Challenge here