Ingredient:
175 g (6 oz) bulgur wheat
4-5 tbsp vinaigrette dressing
Juice of 1 lemon
3 tomatoes, diced
4 spring onions, chopped
3 tbsp chopped, parsley
3 tbsp chopped fresh mint
Salt and black pepper
Parsley springs, to garnish
Method:
Put the bulgur wheat into a large bowl, cover with cold water, and leave to stand for 30 minutes.
Drain the bulgur wheat, pressing out as much of the liquid as possible. Transfer to a salad bowl, and mix in the vinaigrette dressing, lemon juice, tomatoes, spring onions, parsley, and mint. Season with salt and pepper, toss well, and garnish with parsley. Serve at room temperature.
175 g (6 oz) bulgur wheat
4-5 tbsp vinaigrette dressing
Juice of 1 lemon
3 tomatoes, diced
4 spring onions, chopped
3 tbsp chopped, parsley
3 tbsp chopped fresh mint
Salt and black pepper
Parsley springs, to garnish
Method:
Put the bulgur wheat into a large bowl, cover with cold water, and leave to stand for 30 minutes.
Drain the bulgur wheat, pressing out as much of the liquid as possible. Transfer to a salad bowl, and mix in the vinaigrette dressing, lemon juice, tomatoes, spring onions, parsley, and mint. Season with salt and pepper, toss well, and garnish with parsley. Serve at room temperature.
