Serves 5, or more
1 COBS Bread White Block Loaf
¾ cup fine bulghur wheat
1/3 cup fresh lemon juice
¼ cup olive oil
Salt & freshly ground black pepper
3 ripe (about 340g) egg tomatoes, halved, deseeded, finely chopped
1 cucumber, halved lengthways, deseeded, cut into 1cm cubes
3 green shallots, ends trimmed, thinly sliced
4 cups loosely packed coarsely chopped fresh continental parsley
2/3 cup loosely packed coarsely chopped fresh mint
Place the bulghur wheat in a medium bowl. Add enough cold water to cover and set aside for 1 hour to soak.
Drain bulghur wheat through a fine sieve and use your hands to squeeze out any excess moisture. Spread bulghur over a baking tray lined with paper towel and set aside for 30 minutes to dry.
Combine the lemon juice and oil, season with salt and pepper. Stir until well combined.
Slice and deseed tomatoes and cucumber, slice up green shallots and coarsely chop continental parsley and mint.
Combine bulghur wheat, tomato, cucumber, green shallot, parsley and mint in a large serving bowl. Drizzle with dressing and stir to combine.
Take 2 slices of COBS Bread White Block and place on a plate. Spread one slice with hummus then place roast beef and a few spoonfuls of Tabouli. Top with the other slice of bread and enjoy.