Triple tomato taboulleh recipe - Great British Chefs
Jacqueline shares her colourful triple tomato tabbouleh, a light, healthy salad - perfect for sunny weather!
Ingredients
- 120g of bulgur wheat, and quinoa
- 500ml of vegetable stock, made with 1 vegetable stock cube
- 12 bunches of sun-blushed tomatoes
- 1 tbsp of olive oil
- lemon juice
- 12 baby plum tomatoes, sliced lengthways
- 4 tomatoes
- 2 avocados, sliced into wedges
- 1 handful of fresh mint, chopped
- black pepper to taste
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