Wise Home Cooking
Tabouli with apricots, mint and chili oil

Chef Carolina Doriti is inspired by Wise Greece products and cooks very easy, super fast and delicious recipes!

250 gr bulgur
2 tomatoes
2 small cucumbers, diced
5 red radishes, diced
5 Spring onions, chopped (green part too)
5 apricots (not too ripe), diced
1 red bell pepper, diced
2 tablespoons chopped parsley
4-5 tablespoons chopped mint
1/3 tsp ground cumin
Juice and zest of one large lemon
15ml organic extra virgin olive oil with chili by Green & Blu
70ml extra virgin olive oil
Salt and pepper

Cooking instructions:
Soak the bulgur in hot water (cover it by 1.5cm) and let stand until water is absorbed (about 30 mins). Stir it and strain any excess water. Skin and seed the tomatoes. Cut them into small cubes.
Place the bulgur in a large bowl and add in the cucumber, tomatoes, onions, red pepper, radishes, apricots and chopped herbs. Mix.
In a smaller bowl prepare the dressing. Whisk the lemon juice and zest with the cumin, salt, some pepper (don’t forget you are using chili oil too), and the two olive oils. Mix in the salad, adjust the seasoning if necessary and serve.

Product we used: