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Avocado and Tabbouleh Salad


200g Bulgur Wheat

250ml vegetable stock (boiling hot)

6 small vine tomatoes, finely chopped

1 lemon – you’ll need both the grated zest and the juice

25g fresh coriander, finely chopped

50g fresh flat leaf parsley, finely chopped

1 tablespoon extra virgin olive oil

1 teaspoon sea salt

Freshly ground black pepper

1/2 small red onion, thinly sliced

2 tablespoons chopped cucumber

6 radishes, thinly sliced

1-2 avocados, peeled, stoned and thinly sliced

1 pomegranate, seeds only – a tablespoon of ready prepared pomegranate seeds

Serves 2-3


Preheat the oven to 180C Fan/200C/Gas Mark 6.

Mix up the bulgur wheat, boiling hot stock, tomatoes, and lemon zest and then put them into a roasting tin. Place in the oven and roast uncovered for 20 minutes.

Take the mixture out of the oven, give it a stir, and then leave it to steam dry for 5 minutes before stirring in the lemon juice, cucumber, sliced red onion, parsley, olive oil, salt and pepper. Adjust the seasoning to your taste.

Transfer to a serving dish and top with the sliced avocados and pomegranate seeds. Serve warm or at room temperature.

Inspiration: The Green Roasting Tin by Rkmini Iyer

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