Parsley and Lemon Salad

Name: Parsley and Lemon Salad
Yield: Serves 4
Ingredients: ½ tsp cayenne pepper; 150 g fine burghul (bulgur wheat); 1 tsp sea salt; 2 bunches of parsley; 2 tomatoes; ½ tsp ground cumin; 1 small cucumber; 2 tbsp lemon juice; 1 bunch of mint; 2 spring onions; 2 tbsp extra virgin olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Simple Food

By Jill Dupleix

Published 2002

About

The freshest, brightest, herbiest, tangiest salad around, traditionally eaten wrapped in fresh, unsprayed, vine leaves. It’s never as good as when you first make it, so eat soon after.

Ingredients

150 g fine burghul (bulgur wheat)
2 spring onions
1 small cucumber

Spicy
Vegan

Method

Rinse the burghul, then soak in cold water to cover for 1 hour, or until swollen.

Chop the spring onions. Peel the cucumber, halve, scoop out the seeds and finely chop the flesh. Cut the tomatoes in half, squeeze out and discard the seeds and juice, and dice the flesh.

Pick off the herb leaves, wash and dry well, then roughly chop. Drain the burghul and squeeze dry. Toss with th