This seasonal twist on the Lebanese dish tabbouleh is made with bulgur, a processed form of whole wheat that is very high in protein and fibre. The grilled vegetables add great flavour to the bulgur salad; you can substitute whichever ones take your fancy.
Best Health Magazine, Summer 2008, Reader’s Digest; Photo: Edward Pond
In a small pot, boil water. Place bulgur in a medium-size glass bowl, pour the boiling water over it and cover bowl with plastic wrap. Set aside.
Brush onion, red pepper, zucchini and eggplant with olive oil, and season with salt to taste. Grill vegetables on medium heat until they have grill marks and are cooked through. Remove; set aside.
Once vegetables have cooled, cut them into smaller pieces and add to bulgur. Add sliced cherry tomatoes, mint and parsley, then the dressing, and gently fold together. Season grilled vegetable and bulgur salad with salt and pepper to taste.
Combine red wine vinegar, juice of half a lemon and Dijon mustard. Whisk in extra-virgin olive oil. Season to taste with salt and pepper.