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Tabbouleh with a Japanese Twist
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins

Ume Plum seasoning makes a surprising tangy appearance in this otherwise traditional tabbouleh. It works surprisingly well!

Course: Salad
Cuisine: Vegan
Servings: 1
Author: Louise-Claire Cayzer
  • 100 g bulgur wheat
  • 10-15 cherry tomatoes chopped
  • 5 spring onions
  • 1 large handful flat leaf parsley A very large handful!
  • 1 Tbs olive oil extra virgin
  • 1-2 Tbs Ume Plum Seasoning OR
  • 1/2 a lemon's juice
  1. In a pan, just cover the bulgur wheat with boiling water. Put a lid on the pan and leave it there to steam.

  2. Finely chop the parsley and spring onions. 

  3. Add the olive oil, Ume Plum Seasoning OR lemon juice to the steamed bulgur wheat. 

  4. Add the parsley & chopped tomatoes & spring onions and mix thoroughly.

  5. Add salt to taste and add moreolive oil or Ume seasoning (or lemon juice) , tasting as you go to check that the salad is tangy and delicious.