Ingredients

The following ingredients have 4 Servings
  • 300 grams Fresh parsley leaves
  • 50 grams Fresh mint leaves
  • 50 grams Bulgur wheat
  • 1 Tomato
  • 1 Yellow onion (green onion is sometimes added as well)
  • 1 Lemon (juiced)
  • 1 tbsp Olive oil
  • Salt and ground black pepper

Instruction

  • Wash the bulgur wheat and let the water run clear, then let it soak in the lemon juice for at least 5 minutes, but it's preferred if you leave it for longer until the salad is ready and you can mix in the bulgur. It should double in size and before quite soft.
  • Chop the parsley and mint leaves finely. I usually remove most the stems especially if they're hard, and work with the leaves. Don't skip the mint leaves, as they add a lot of flavour and give that lovely freshness to your salad.
  • Finely dice the tomato and the onion. You could also add a little bit of cucumber if you wish.
  • Place all the ingredients in a large bowl, give it a good mix and stir in the soaked bulgur.
  • Add olive oil, salt and freshly ground black pepper.
  • Taste the salad, and see if you need to add more salt or lemon juice. If it's too dry, add a little bit more of extra virgin olive oil.