Okra and tomato tabbouleh

Name: Okra and tomato tabbouleh
Total time: 30 min
Yield: serves 2
Ingredients: bulgar wheat 50g; okra 175g, ends trimmed; olive oil; garlic 1 clove, crushed; tomatoes 4, chopped; kalonji (black onion seeds) 1 tsp; flat leaf parsley 1 bunch, chopped; mint 1 bunch, chopped; lemon 1, juiced; yoghurt to serve (optional)

30 minutes
serves 2
Easy

Okra, or ladies fingers, is a subtle-flavoured vegetable that works well with strong flavours. This recipe with bulgar wheat, mint, parsley and lemon is ideal.

December 19, 2014 at 2:33 pm

Ingredients

bulgar wheat 50g
okra 175g, ends trimmed
olive oil
garlic 1 clove, crushed
tomatoes 4, chopped
kalonji (black onion seeds) 1 tsp
flat leaf parsley 1 bunch, chopped
mint 1 bunch, chopped
lemon 1, juiced
yoghurt to serve (optional)

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.