Pork and apple rissoles
25 mins
½ cup uncooked bulgar (see note)
Reduced-salt vegetable stock
3 cups Italian flat leaf parsley, chopped
½ cup mint, chopped
¼ cup chopped spring onion
3 Roma tomatoes, chopped
2 tbsp olive oil
2 tbsp lemon juice
Pinch of salt
Note: Bulgar is a cereal made from whole wheat partially boiled then dried.
You can swap:
Step 1
Prepare the bulgur using stock, according to the packet instructions. Cool.
Step 2
Combine the bulgur, parsley, mint, spring onions and tomatoes in a large bowl.
Step 3
In a small bowl, combine the olive oil, lemon juice and pinch of salt.
Step 4
Pour the dressing over the bulgur and mix well.
Serving suggestion: serve immediately or refrigerate for up to 1 day.
Food safety tip: if you are packing for lunch, tabouli needs to be kept cold so pack an ice brick.
© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.
Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website
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