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A Levantine parsley salad with fine bulgur, mint, tomato and spring onion, sharpened with lemon and olive oil. Herb-forward and refreshing.
Cover the fine bulgur with a little warm water and leave to soften, then drain off any excess.
Finely chop the parsley and mint by hand, keeping the herbs as the bulk of the salad.
Finely dice the tomato and thinly slice the spring onion.
Fold the herbs, tomato, spring onion and soaked bulgur together in a bowl.
Dress with lemon juice, olive oil and salt, then let it sit briefly so the flavours come together before serving.