| Created by | Spinneys |
| Prep time | 20 minutes |
| Marination time | 1 hour |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | African |
| Diet | Vegan |
| Preparation | Moderate |
| Calories | 273 |
| Fat | 22.1g |
| Saturates | 3.1g |
| Protein | 3.7g |
| Carbs | 19g |
| Sugars | 6.8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPlace the coriander seeds, caraway seeds, fennel seeds, black peppercorns and cumin seeds together in a large cast-iron pan over a medium heat. Toast for 2-3 minutes or until fragrant. Add in the remaining spices and toast for 1 minute, tossing frequently. Cool completely before grinding to a powder using a pestle and mortar or spice grinder.
Cook the bulgar wheat according to package instructions.
Add the tabil spice mix to the water as it cooks. Evenly spread the bulgar wheat over a tray and place in the fridge to ‘dry’ out for 1 hour. When ready to fry, remove from the fridge.
Heat 4 tablespoons of oil in a large cast-iron pan placed over a medium-high heat. Fry the bulgar wheat (in batches, if necessary) until golden and crispy. Place on a serving platter and grate lemon zest over.
Peel and finely slice the red onion and place in a bowl of cold water for 10 minutes. Roughly chop the tomatoes and place in a large bowl. Roughly chop the herbs and place in the bowl along with 2 tablespoons of olive oil, vinegar, salt and sugar. Drain the onions and add to the bowl and toss to combine. Set aside at room temperature for 20-30 minutes before serving.
When ready to serve, place the tomato salad on a platter, top with the crispy bulgar, extra herbs and tabil spice.
