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Tropical Fruit Tabbouleh

Recipe by Antony Worrall Thompson

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Tabbouleh is made with bulgur or cracked wheat and is normally a savoury salad with loads parsley, mint, garlic and tomatoes, but for those wanting a sweet version that ticks the healthy eating boxes, give this a go.

Serves 4

Ingredients

25g golden caster sugar
4 cardamom pods, lightly crushed
pulp from 4 passion fruits
finely grated zest and juice of 2 unwaxed limes
150g bulgar wheat
175g prepared pineapple, diced
1 kiwi fruit, diced
1 pomegranate, peeled and seed separated
1 small banana, thinly sliced
1 papaya, de-seeded and diced

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Method

Put the sugar in a small saucepan with 30ml water, the cardamom pods, half the mint, all the passion fruit and the lime zest. Bring slowly to the boil, then simmer gently for 5 minutes.
Put the bulgar wheat in a large bowl and strain the hot syrup over it, squeezing out all the juice from the pulp left in the sieve. Cover and leave for up to 1 hour until the grains have swelled and absorbed all the liquid.
Pick up the reserved mint leaves from the stalks and chop them finely. Stir into the bulgar what along with the lime juice and all the prepared fruit. Cover and allow the flavours to to develop for 1 hour if possible.

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