Summer has officially begun, and we can feel it in the rising temperatures. This Moroccan recipe will refresh your warm summer days: Tabbouleh with cucumber and mint.
Tabbouleh with cucumber and mint – serves 4
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150 g bulgur
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1 cucumber
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4 ripe tomatoes
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Juice of 1 lemon
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4 tbsp olive oil
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3 spring onions, sliced
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15 g parsley
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15 g fresh mint
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1 head of lettuce
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100 g white salad cheese (e.g. feta)
Mix the bulgur with 200 ml boiling water and let it sit for 20 minutes. Peel the cucumber and cut it into pieces. Peel the tomatoes, remove the seeds, and dice the flesh. Mix the lemon juice with the cucumber and tomato and stir into the bulgur. Let the salad marinate and cool down for 15 minutes.
Before serving, stir in the sliced spring onions, olive oil, and fresh herbs. Serve the tabbouleh on a platter with lettuce leaves and cheese cubes.