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Fig, Pistachio and Mint Tabbouleh
Ingredients
  • 200g bulgar wheat
  • 1 tsp ground cinnamon
  • 1 bunch salad onions, thinly sliced
  • 1 large carrot, cut into very small dice
  • 1 cucumber, seeded and cut into very small dice
  • 100g pack flat leaf parsley, shredded, including stalks
  • 25g pack mint, shredded, leaves only
  • 2 tbsp olive oil
  • 1 lemon or orange, zest and juice
  • 4 figs, each cut into 6 wedges
  • 30g pistachio kernels, roughly chopped
  • ½ tsp Cooks’ Ingredients sumac
Steps
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