Okra and tomato tabbouleh
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 50g bulgar wheat
- 175g okraends trimmed
- olive oil
- 1 clove garliccrushed
- 4 tomatoeschopped
- 1 tsp kalonji (black onion seeds)
- 1 bunch flat leaf parsleychopped
- 1 bunch mintchopped
- 1 lemonjuiced
- to serve (optional) yoghurt
Nutrition: per serving
- kcal220low
- fat7.9g
- carbs26.1g
- fibre7.5g
- protein7.4g
- salt0.1g
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.
