It is the epitome of ease, a faithful star of our picnics and chic garden parties: tabbouleh never disappoints! Today, we offer you an enhanced version with an Ardéche treasure, none other than AOP Picodon, a creamy goat cheese we adore. Additionally, we replace the eternal couscous with bulgur, and voilà.
Ingredients to shop
For 4 people :
- 200 g bulgur
- 50 g almonds
- 2 AOP Picodons
- 3 tablespoons chopped parsley
- 2 tablespoons chopped mint
- 3 tablespoons lemon juice
- 6 tablespoons olive oil
- Salt, pepper
The recipe
- Bring a pot of salted water to a boil and cook the bulgur for 10 minutes (or follow the package instructions).
- Drain and let cool.
- Crush the almonds.
- Cut the Picodons into small cubes.
- Pour the cooled bulgur into a salad bowl and add the almonds, Picodons, parsley, mint, lemon juice, olive oil, salt, and pepper. Mix well.
- Chill for 30 minutes before serving.
Also, discover a deconstructed strawberry cake by Benoît Castel and an ultra-gourmet zucchini salad.
