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Ingredients

• 50 g bulgur wheat
• 350 g tomatoes, halved, seeds removed and diced
• 4 spring onions, very finely shredded on the diagonal
• 3 x 20 g packet flat leaf parsley, leaves picked and roughly chopped
• 4 tbsp roughly chopped mint
• preserved lemons, seeds removed and very finely chopped
• 300 g smoked trout fillets

• 2 tsp lemon juice
• 2 cloves garlic, crushed
• pinches ground allspice
• 4 tbsp extra virgin olive oil
• salt and black pepper

• 3 tbsp Greek yogurt
• 1 tsp chopped dill

Description

Check Out Merrilees Parker's English Twist On Lebanese Specialty, Tabbouleh - Mountains Of Parsley And Ripe Tomatoes Keep This Dish Light And Summery...

UK TV