Triple tomato tabbouleh
Jacqueline shares her colourful triple tomato tabbouleh, a light salad made with bulgur wheat and quinoa - a healthy lunch perfect for sunny weather!
Ingredients
- 120g of bulgur wheat, and quinoa
- 500ml of vegetable stock, made with 1 vegetable stock cube
- 12 bunches of sun-blushed tomatoes
- 1 tbsp of olive oil
- lemon juice
- 12 baby plum tomatoes , sliced lengthways
- 4 tomatoes
- 2 avocados , sliced into wedges
- 1 handful of fresh mint , chopped
- black pepper to taste
Method
1
Place the bulgur wheat and quinoa in a pan, cover with the hot vegetable stock and stir. Simmer gently for 20 minutes until the liquid’s almost gone
2
Fluff the grains with a fork, then stir in the sun blush tomatoes. Toss in the oil and lemon juice and season with black pepper
3
Top with the rest of the tomatoes, mint and avocado
4
Serve with fresh hummus and crusty bread
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Triple tomato tabbouleh
