Recipe by Chef Daniel Phelizot, of Toque Baralbine

 

Ingredients:

• 1 bowl of bulgur wheat
• 4 onions
• 2 tomatoes
• 1 yellow pepper
• 1 cucumber
• Juice of 2 lemons
• 5 dessert spoons of olive oil
• 2 dessert spoons of hemp oil
• 1 dessert spoon of beetroot juice
• salt, pepper, chopped parsley, chopped mint

 

Preparation:

1. Soak the bulgur in a bowl of boiling water. Leave to swell for 10 minutes, separate out the grains and leave too cool.
2. Finely dice the cucumber, yellow pepper and tomatoes. Thinly slice the onion and finely chop the parsley and mint. Mix all together in a salad bowl. Add the bulgur and mix again.
3. To season, mix together the lemon juice, beetroot juice, olive oil and hemp oil. Pour over the tabbouleh and leave to refrigerate for 3 hours.
4. Serve cold with crayfish.