Burghul, Broadbean and Herb Tabbouleh

, from Issue #77. March, 2018
Photography by Manja Wachsmuth.
Burghul, Broadbean and Herb Tabbouleh

I’ve kept the dressing quite tart as it’s good to have a refreshing salad to balance the richness of other dishes in the line-up.

Serves: 8


¾ cup fine burghul
¾ cup boiling water
sea salt and ground pepper
600 grams frozen broad beans, blanched and peeled
1 small telegraph cucumber, seeded and finely chopped
½ cup white or regular raisins
12 green olives, roughly chopped
2 cups packed parsley leaves, finely chopped
½ cup packed mint leaves, roughly chopped
1 teaspoon caraway seeds, toasted and coarsely crushed
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 cloves garlic, crushed
1 teaspoon honey
Optional serving suggestions
cos lettuce leaves
Quick Pickled Onions
1 small red onion, very thinly sliced
juice 1 lemon
sea salt


Combine the burghul, boiling water and 1 teaspoon salt in a bowl, cover and leave until all the water has been absorbed. Fluff up with a fork.

Dressing: Whisk all the ingredients together in a large bowl and season generously with salt and pepper.

To serve: Add all the salad ingredients plus the burghul to the dressing and toss together. Arrange the cos leaves around the bowl and add the salad. Top with the Quick Pickled Onions. Serves 8.

Quick Pickled Onions
Place the onions in a heatproof bowl and cover with boiling water for about 20 seconds. Drain well and tip back into the bowl. Add the lemon juice and salt to the hot onions and stir together. Leave to cool, stirring occasionally until they’re bright pink. Drain well before using.