Green tabbouleh topped with a cherry tomato salad


Serves 4

Prep time: 15 minutes + 1 hour soaking time


  • 150g bulgur wheat
  • 2 large bunches of flat leaf parsley, leaves only
  • 1 large bunch of mint, leaves only
  • ½ cucumber, peeled, deseeded and very finely diced
  • juice of 2 lemons
  • 75ml olive oil
  • 300g cherry tomatoes, halved if large


    1. Cover the bulgur wheat generously with warm water and leave to soak for an hour
    2. Drain well, squeezing the excess water out
    3. Finely chop parsley and mint leaves – they should be chopped very small
    4. Mix with the soaked and drained wheat
    5. Add the diced cucumber and stir well
    6. Add most of the spring onions, leaving some back for the tomato salad
    7. Combine the lemon juice and olive oil and season well with salt and pepper to make a dressing
    8. Pour most of it over the wheat mixture
    9. Taste and adjust the seasoning as needed
    10. Spoon onto a serving plate
    11. Top with cherry tomatoes, a scattering of the remaining spring onions and the rest of the dressing
    12. Enjoy!

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