Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Okra and tomato tabbouleh
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 50g bulgar wheat
- 175g okra, ends trimmed
- olive oil
- 1 clove garlic, crushed
- 4 tomatoes, chopped
- 1 tsp kalonji (black onion seeds)
- 1 bunch flat leaf parsley, chopped
- 1 bunch mint, chopped
- 1 lemon, juiced
- to serve (optional) yoghurt
Method
- STEP 1
Put the bulgar wheat in a bowl, add enough boiling water to cover it by 1cm, cover with a plate and leave for 20 minutes.
- STEP 2
Meanwhile, fry the okra in a little oil and as it softens, add the garlic and stir, followed by the tomatoes. Simmer everything for 5 minutes and then add the kalonji and season well.
- STEP 3
Drain the bulgar wheat and stir in the parsley, mint and lemon, season well and stir in some olive oil. Spoon into a bowl and spoon the okra on top. Add some yoghurt, if you like.
