MINT MERINGUES RECIPES

Steps:

• Place the bulgur wheat into a small bowl and cover with 50ml/2fl oz of boiling water. Stir, then set aside for 20 minutes, or until the bulgur wheat has absorbed all of the water.
• Cut out the green stalks from the tomatoes and make a small cross at each of the bases. Place the tomatoes into a separate bowl and cover with boiling water. Set aside for 30 seconds, then drain away the water.
• When the tomatoes are cool enough to handle, peel and discard the skins. Cut the tomatoes into quarters, discard the seeds and dice the flesh. Transfer the diced tomatoes to a serving bowl.
• Add the parsley, mint and onion to the tomatoes and mix well until combined.
• When the bulgur wheat has absorbed all of the water, fluff it using a fork until the grains are separated. Add the bulgur wheat to the tomato mixture.
• Drizzle over the lemon juice and olive oil and season, to taste, with salt. Mix well to coat the ingredients in the liquid.
• To serve, divide the tabbouleh equally among four serving plates. Place one grilled flatbread alongside each.