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Tabbouleh
塔博勒色拉
35 minutes
制作时间35分钟
bulghar wheat 120g, spring onions 3, finely sliced, cherry tomatoes 200g, halved or quartered, mint leaves 2 big bunches, chopped, parsley leaves 1 bunch, chopped, lemons 2, zest and juice, olive oil, little gem lettuces to serve
小麦粉120克 小洋葱3个，切片 小番茄200克，分成两半或切为四片 薄荷叶2把，切碎 西芹叶1把，切碎 柠檬2个，榨汁 橄榄油 嫩生菜叶
Soak the bulghar in boiling water for 30 minutes – cover with a couple of centimetres of water. When it is soft, rinse it in cold water and drain well.
小麦浸入开水30分钟- 水面留下2厘米高。当小麦变软时，用冷水清洗，然后晾干。
Mix the bulghar with the spring onions, cherry tomatoes, mint and parsley. Stir in the lemon zest and juice, season well and add a good slug of oil. Pile the tabbouleh on to a platter and serve with little gem lettuce leaves around the edge to use as scoops. Serves 4
把小洋葱，小番茄，薄荷叶和西芹叶与小麦混合。加入柠檬汁煎炒，加入调料和橄榄油。把塔博勒色拉放入浅盘，在周围加入少量生菜叶。4人份。
Classic tabbouleh has a good proportion of herbs to bulghar wheat, so make sure you get decent-sized bunches.
经典的塔博勒色拉除了小麦以外，还会添加大量草本，因此要确认你准备了足量的草本原料。
