Recipe from: 23 February 2015
recipes, salad

Ingredients 9
Servings 1
Minutes 15 min


Serving Change
  • 2
    bunches of parsley (about 150g each)
  • a small bunch of mint (about 75g)
  • 2
    medium sized spring onions
  • 1
    large ripe tomato
  • 1/2
    glass fine burgul
  • the juice of 2 lemons
  • 1/3
    glass olive oil
  • salt and pepper
  • romaine lettuce or white cabbage leaves to scoop up the salad


15 min

Rince the burgul, drain, and keep it covered in a little water to soak for about 30 minutes.
Strip the mint leaves off the stalks.
Wash the parsley, mint, tomato and onion and shake off excess water
Dice the tomato and add to the burghul.
Finely chop the parsley, then the mint, and mix with the burghul and tomato.
Finely chop the onions, then add to the rest of the ingredients.
Season with salt and pepper.
Dress the salad with lemon juice, olive oil and more salt as necessary.

Recipe reprinted with permission of Hein Stirred. To see more recipes, please click here.
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Read more on: vegetarian  |  salad  |  recipes

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