Okra and tomato tabbouleh
Published: December 19, 2014 at 2:33 PM
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Serves 2
Easy
Total time: 30 mins
0 reviews
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Okra, or ladies fingers, is a subtle-flavoured vegetable that works well with strong flavours. This recipe with bulgar wheat, mint, parsley and lemon is ideal
Vegan
Vegetarian
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Try our classic tabbouleh, then add marinated halloumi. Or, discover our lentil tabbouleh, grain tabbouleh and romesco sauce and honey and sesame halloumi with jalapeño yogurt and tabbouleh next.
Ingredients
Nutrition
-
50g bulgar wheat
-
175g okra
ends trimmed
-
olive oil
-
1 clove garlic
crushed
-
4 tomatoes
chopped
-
1 tsp kalonji (black onion seeds)
-
1 bunch flat leaf parsley
chopped
-
1 bunch mint
chopped
-
1 lemon
juiced
-
to serve (optional) yoghurt
Nutrition: per serving
-
kcal220
low
-
fat7.9g
-
carbs26.1g
-
fibre7.5g
-
protein7.4g
-
salt0.1g
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Method
-
step 1
Put the bulgar wheat in a bowl, add enough boiling water to cover it by 1cm, cover with a plate and leave for 20 minutes.
-
step 2
Meanwhile, fry the okra in a little oil and as it softens, add the garlic and stir, followed by the tomatoes. Simmer everything for 5 minutes and then add the kalonji and season well.
-
step 3
Drain the bulgar wheat and stir in the parsley, mint and lemon, season well and stir in some olive oil. Spoon into a bowl and spoon the okra on top. Add some yoghurt, if you like.
Discover more of our best tomato recipes here...
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