Sweet raspberry, cucumber and mint tabouli

Serves 4 as a dessert




  • 75g fine bulgar wheat
  • 25g caster sugar
  • 1 orange
  • 4tbsp limoncello
  • ½ cucumber, roughly peeled, deseeded, finely diced 8 large mint leaves, finely chopped
  • 200g firm raspberries

For the vanilla ricotta

  • 125g ricotta, drained
  • 1tsp icing sugar
  • ½ vanilla pod, split and seeds removed


Place the bulgar wheat in a pan, pour over 200ml boiling water and simmer over a low heat for 5 minutes. Transfer to a bowl, cover with a cloth and leave to cool.

Put the caster sugar and 1tbsp water in a small saucepan, grate in the orange zest, and place over a low heat. Once the sugar has dissolved into a syrup, remove from the heat and let cool a little, then add the limoncello.

Remove the skin and pith from the orange and slice away each segment from between the membrane. Place the segments in with the bulgar, then squeeze the juice from what’s left into the limoncello syrup, pour this over the bulgar and mix to coat.

Add the cucumber, mint and raspberries to the bulgar, gently mix to combine, then cover with cling film and chill until 30 minutes before serving.

For the vanilla ricotta, place the ricotta, icing sugar and vanilla seeds in a bowl and mix to lightly combine. Serve with the tabouli.



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