Carrot Tabouleh

Carrot Tabouleh

Recently we have been on the hunt for tasty recipes using carrots as the central ingredient!

Because carrots are very easy to grow, they are affordable all year round and are therefore a fantastic vege to add to the weekly shopping list!

Carrots contain beta-carotene, which is an antioxidant, are a great source of vitamin A!

Over the next wee while we will be sharing with you some of our favourite carrot recipes for you to try to re-create at home!

Today's recipe: Carrot Tabouleh


•1/2 cup bulghur wheat
•600 g carrots
•2 spring onions
•1/4 cup of parsley, finely chopped
•1T chopped fresh mint
• 1/2 cup toasted walnuts, chopped
•1/2 t salt
•1/2 t black pepper
•3 T lemon juice
• 1/4 mayonnaise ( mine was homemade using a recipe from Ottolenghi)
•6-8 black olives, stoned

Soak bulghur for 20-30 minutes. Drain, and pat dry. Grate carrots, or pulse in a blender until they have a crumbly appearance - but don't puree them!
Turn out into a serving bowl. Add the chopped spring onions, parsley, mint and bulghur.
Add the chopped walnuts and mix.
Add the salt, pepper and lemon juice and toss through carrot mixture.
Add mayonnaise just before serving and combine thoroughly!
Garnish with the olives (if they are your thing). The walnuts add a delicious crunch to this salad, which we thought made the dish!


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