200g bulged wheat ( cooked as per instructions on packet )
2-3 cooked beetroot chopped
2-3 spring onions chopped
2-3 small tomatoes chopped and squeezed to remove liquid and seeds then finely chopped
A handful flat leaf parsley finely chopped
10-15 mint leaves chopped
1/2 cucumber deseeded and chopped
1/2 small red onion finely chopped
40 g feta crumbled
Salt pepper
A little olive oil
For the vinaigrette :
About 20 mint leaves
Juice 1/2 lemon and a little zest
1//tbs runny honey
A pinch salt
A little water to taste
Assemble the tabbouleh ingredients in a bowl and drizzle with a little olive oil. Blitz the vinaigrette ingredients til smooth then pour over the tabbouleh, mix and season well add a little extra feta to garnish and serve