Triple tomato tabbouleh

5
25 minutes

Ingredients

  • 120g of bulgur wheat, and quinoa
  • 500ml of vegetable stock, made with 1 vegetable stock cube
  • 12 bunches of sun-blushed tomatoes
  • 1 tbsp of olive oil
  • lemon juice
  • 12 baby plum tomatoes, sliced lengthways
  • 4 tomatoes
  • 2 avocados, sliced into wedges
  • 1 handful of fresh mint, chopped
  • black pepper to taste

Method

1
Place the bulgur wheat and quinoa in a pan, cover with the hot vegetable stock and stir. Simmer gently for 20 minutes until the liquid’s almost gone
2
Fluff the grains with a fork, then stir in the sun blush tomatoes. Toss in the oil and lemon juice and season with black pepper
3
Top with the rest of the tomatoes, mint and avocado
4
Serve with fresh hummus and crusty bread