Ingredients

  • 105 grams bulgur wheat
  • ½ teaspoon salt
  • 1 lemons juiced
  • 67 ½ grams parsley plastic bowl full
  • 7 ½ grams mint finely chopped
  • 2 ½ spring onions finely chopped
  • 27 ½ milliliters olive oil, virgin
  • 150 grams plum tomatoes concassed
  • ½ cucumbers seeded, finely chop
  • salt and pepper

Directions

1. In a large bowl, soak the bulgur wheat in salted boiling water (enough to cover) for 10 minutes, then rinse and drain thoroughly. Squeeze out any remaining moisture in a cloth. Transfer the wheat to another bowl, and add the juice of one lemon. Leave to soften for 1 hour.
2. To make the salad, combine finely chopped parsley, mint, spring onion, oil, tomato and cucumber in a large bowl. Gently stir in the wheat, combining well. Season to taste and add more lemon juice, as desired. Chill slightly before serving.

Notes
Notes:Original recipe 6 servings. 1 cup bulgur wheat is 165 grams.
Serving Ideas:Original serves 10.


Categories
DishesSalads, Side
Keywords
Side DishesSalads
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