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Mint & Lemon Tabbouleh
Inspired by Brigitte Bardot’s absolute favourite lunch at La Madrague, this refreshing salad flips the script on grain-heavy salads. It features an abundance of freshly chopped, bone-dry garden herbs tossed with vibrant diced tomatoes and a heavy splash of zesty lemon juice.
A vibrant, fluffy green salad loaded with finely chopped flat-leaf parsley and mint, flecked with red tomatoes and a hint of bulgur wheat, presented in a ceramic serving bowl.
Ingredients
2.5 large bunches fresh flat-leaf parsley (stems removed, leaves washed and thoroughly dried)
1 small bunch fresh mint (leaves stripped, washed and thoroughly dried)
2 tbsp fine bulgur wheat (or couscous grains for the ultimate, authentic Bardot house twist!)
2.5 medium ripe tomatoes, finely diced
1 very small red onion (or 2-3 spring onions), finely minced
Juice of 1.5 large lemons
2.5 tbsp extra virgin olive oil
Salt and cracked black pepper to taste
Method
Place your bulgur wheat (or couscous) into a small bowl and pour the fresh lemon juice directly over it. Let it sit on the counter for 15 minutes to fully absorb the citrus juice and soften.
Ensure your washed parsley and mint are completely bone-dry before chopping (wet herbs turn soggy). Finely mince the herb leaves and place them into a wide serving bowl.
Add the finely diced tomatoes and minced onion to the herbs. Tip in the softened grains along with any remaining lemon juice left in the bowl.
Drizzle the extra virgin olive oil over the top, season generously with salt and pepper, and toss thoroughly to combine. Chill in the fridge for at least 30 minutes before serving family-style to let the Mediterranean flavours infuse.