Tabbouleh with Fennel
|Bulgur wheat||8 Ounce (225 g / 1 1/4 cups)|
|Red chilli||1 Small, seeded and chopped|
|Celery stick||1 , seeded and chopped|
|Olive oil||30 Milliliter (2 tbsp)|
|Lemon||2 , finely grated rind and juiced|
|Spring onions||8 , chopped|
|Chopped fresh mint||90 Milliliter (6 tbsp)|
|Chopped fresh parsley||90 Milliliter (6 tbsp)|
|Pomegranate||1 , seeded|
|Black pepper||To Taste|
1. Place the bulgur wheat in a bowl and pour over enough cold water to cover. Leave to stand for 30 minutes.
2. Drain the wheat through a sieve, pressing out any excess water using a spoon.
3. Halve the fennel bulbs and carefully cut into very fine slices with a sharp knife.
4. Mix all the remaining ingredients together, including the soaked bulgur wheat and fennel. Season well, cover, and set aside for 30 minutes before serving.