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Carrot Top Tabbouleh Recipe

Serves 5


125 ml Bulgur wheat 
185 ml Water 
90 ml Olive oil blend 
5 Tblsp Lemon juice 
6 small Tomatoes, finely sliced (the fancy term is Brunoise - a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced, producing cubes of about 3 millimetres (1⁄8 in) or less on each side. In France, a "brunoise" cut is a smaller 1 to 2 mm.)
1 cup Flat leaf parsley, finely chopped 
1 cup Carrot tops, finely chopped 
100 g Spring onions, finely chopped 
40 g Fresh mint leaves, chiffonade 
Sea salt to taste
Black pepper, freshly cracked to taste


In a saucepot over medium to low heat add the bulgur wheat, water, a pinch of salt and a drizzle of olive oil blend.
Bring to a simmer and cook until tender, it will take about 12 minutes.
In a small bowl, whisk together olive oil and lemon juice until well combined.
Add the cooked bulgur wheat to the dressing and let it soak for 15 minutes.
In a separate bowl combine the tomatoes, chopped flat leaf parsley, carrot tops, mint and spring onions, mix well.
Then pour over the bulgur wheat and dressing mixture. Gently toss to combine.
Add sea salt and freshly cracked black pepper to taste before serving.