This week me and the kids have tried out this Tabbouleh recipe with guacamole in a tortilla wrap, a very easy vegan meal.The refreshing taste of mint and parsley with the crunchy spring onions makes this Middle Eastern dish a new family favourite.I got the kids to help me put the Tabbouleh together and mash the gucamole.The drying frying of the tortilla was left to me.
175g bulgur wheat (not authentic but you can use quinoa or cous cous)
2 tbsp chopped fresh mint
2 tbsp chopped fresh parsley
1 bunch spring onions, sliced
1/2 cucumber, diced
4 chopped tomatoes
500ml/1/4 cup olive oil
Juice of 1 large lemon
Salt and pepper
For the guacamole
1 avocado, stone removed, peeled and diced
Juice of 1/2 of a lemon
1/2 red chili, deseeded and finely sliced
1 garlic clove, crushed
1/2 red pepper, deseeded and finely sliced
1. First make the tabbouleh. Place the bulgur wheat in a large bowl and pour over enough boiling water to cover the wheat.Leave for 30 minutes until the grains are tender.Drain thoroughly and place back in the bowl.
2.Add the mint, parsley, onions and cucumber and give it a good stir.Mix together the olive oil and lemon juice and pour over, season and mix well.Chill in the fridge for 30 minutes.
3. Make the guacamole by mashing together avocado, lemon, chilli and garlic.Stir in the red pepper.
4.Dry fry the tortillas in a frying pan for about 15-20 seconds on each side.Either serve the tabbouleh in the tortilla as a wrap or half folded with the guacamole.