Ingredient:
125 g (4 oz) bulgur wheat
3 tbsp extra virgin olive oil
Juice of 2 lemons
Salt and black pepper
¼ bunch spring onions, finely sliced
½ cucumber, peeled, deseeded, and finely diced 6 tbsp chopped fresh mint
6 tbsp chopped fresh flat-leaf parsley
Method:
Soak the bulgur wheat in boiling water for 30 minutes. Drain well, tip into a serving bowl, and add the olive oil, lemon juice, and plenty of seasoning. Do this immediately while the wheat is still warm so that it absorbs the maximum amount of flavor.
Add the spring onions, cucumber, and freshly chopped herbs to the bowl. Stir well and check the seasoning. Chill before serving.
125 g (4 oz) bulgur wheat
3 tbsp extra virgin olive oil
Juice of 2 lemons
Salt and black pepper
¼ bunch spring onions, finely sliced
½ cucumber, peeled, deseeded, and finely diced 6 tbsp chopped fresh mint
6 tbsp chopped fresh flat-leaf parsley
Method:
Soak the bulgur wheat in boiling water for 30 minutes. Drain well, tip into a serving bowl, and add the olive oil, lemon juice, and plenty of seasoning. Do this immediately while the wheat is still warm so that it absorbs the maximum amount of flavor.
Add the spring onions, cucumber, and freshly chopped herbs to the bowl. Stir well and check the seasoning. Chill before serving.
