Tabouleh and Avocado salad

 

90g bulgar wheat

1 celery stalk thinly sliced

Diced cucumber

1 large plum tomato seeded and diced

1 avocado thinly sliced

Spring onions thinly sliced

Handful of flat parsley chopped

Handful of fresh mint chopped

Lemon vinegar dressing

125ml olive oil

Juice and zest of 2 lemons

2 tablespoons white wine vinegar

1 garlic clove crushed

Sea salt

2 teaspoons Dijon mustard

 

Preparation method

Place the wheat in a bowl and cover with boiling water, leave to soak for 10/15 minutes or until tender. Mix all the dressing ingredients in a screw top jar and shake well.

 

Place the drained wheat in a bowl with the rest of the ingredients and add dressing to taste.