A fresh salad with herbs traditionally served as part of an Arabic mezze. Dressed in zesty lemon and oil, it’s a beautiful, light side dish that’s very versatile.
- 1 tbsp Lemon juice
- 2 tablespoons Olive oil
- 1 bunch Finely chopped parsley (very finely chopped)
- 20 grams Bulgur
- 2 whole Tomatoes
- 8 sheets Mint, very finely chopped
- 1 whole Large green onion, thinly sliced (green and white parts)
- Freshly ground black pepper, to taste
Whisk lemon juice and olive oil in a bowl. Place the parsley between 2 pieces of paper towel to remove as much moisture as possible.
Rinse the bulgur under cold water. Place in a small bowl and cover with boiling water. Leave to swell, about 20 minutes.
Cut the tomatoes into quarters. Use a knife to cut out the seeds and discard them. Dab the inside of the tomatoes with paper towel then cut the flesh into small pieces.
Drain the bulgur and mix with the parsley, mint, spring onions, tomatoes and dressing blend. Mix well and sprinkle with a little freshly ground pepper.