Lemon & Broccoli Tabbouleh

Put the bulgur wheat into a large mixing bowl and cover completely with boiling water.
Allow this to soak for up to 20 minutes to ensure that the grains have softened (you may need to do a taste check)
After the bulgur wheat has soaked sufficiently then you need to strain it off and rid it of excess moisture. To do this I normally line a large sieve or colander with a clean linen or tea towel and pass the bulgur wheat through this.
After as much liquid as possible has passed through the sieve, squeeze tightly on the tea towel to rid it of all the moisture. This stage is extremely important because if you do not do it the salad will be very soggy and unpleasant.
Transfer the ‘refreshed’ wheat to a large mixing bowl and fluff it up with a fork.
Add the lemon zest and refreshed broccoli. Season well. Mix in the sun dried tomatoes
Mix the salad until it is thoroughly combined making sure to season it according to taste at this stage and then finally stir in the basil pesto and the lemon juice.
Chill until required.

This is a process whereby you cook the vegetables as normal in boiling water and just as they are cooked you keep them running under ice cold water until they have cooled completely.
At this stage you could keep the vegetables in the fridge until you need them.
To serve as a normal accompaniment plunge them into a large pot of boiling salted water for 4-5 minutes until they are piping hot.
Strain off the water, season and serve as normal.

1 Star 2 Stars 3 Stars 4 Stars 5 Stars (No Ratings Yet)

Loading ...

This entry was posted on Sunday, July 5th, 2009 at 7:55 am and is filed under Consumer friendly chef, Family Spending. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.