Watercress tabbouleh recipe
Ingredients
- 125g bulgar wheat
- 2 spring onions, trimmed and chopped (or 1 small red onion)
- 2 heads of red chicory (about 140g) or 1 small head of fennel, finely sliced
- 3tbsp olive oil
- 2 medium oranges – zest and juice from 1, and the other segmented
- 2 x 75-100g bags fresh watercress, roughly chopped
- 12 cherry tomatoes, halved
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