INGREDIENTS
- ½ cup fine bulgur wheat
- 2 cups parsley, finely chopped
- ½ cup mint leaves, finely chopped
- 3 ripe tomatoes, finely diced
- ½ cucumber, finely diced
- 3 spring onions, sliced
- ¼ cup olive oil
- 2 tablespoons lemon juice
- salt and pepper to taste
METHOD
- Soak bulgur wheat in hot water for 15 minutes, then drain well.
- In a large bowl, combine parsley, mint, tomatoes, cucumber and spring onions.
- Add bulgur wheat and toss gently to combine.
- Mix olive oil and lemon juice together, then pour over the salad.
- Season with salt and pepper, toss again, and serve fresh.
