The best tabbouleh of your life

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.

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

1. Bring a pot of salted water to a boil and cook the bulgur for 10 minutes (or follow the package instructions).
2. Drain and let cool.
3. Crush the almonds.
4. Cut the Picodons into small cubes.
5. Pour the cooled bulgur into a salad bowl and add the almonds, Picodons, parsley, mint, lemon juice, olive oil, salt, and pepper. Mix well.
6. Chill for 30 minutes before serving.

Also, discover a deconstructed strawberry cake by Benoît Castel and an ultra-gourmet zucchini salad.