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This Fresh recipe has been extracted from the Yates Garden Fresh Cookbook published by HarperCollins.
Another version of a refreshing Middle Eastern salad, this can be made with just parsley, or just mint, but combined they enhance the cool, fresh flavours.
Serves 4
Ingredients:
- 100 g bulgur wheat
- 2-3 tomatoes
- 4 spring onions
- ½ a medium-length telegraph cucumber, peeled
- 1 large handful of parsley (flat-leaf is best)
- 1 lemon, juiced and zested
- 100- 125 ml olive oil
- Salt and pepper to taste
- A generous handful of roughly torn mint leaves
Method:
- Put the wheat in a bowl and completely cover with boiling water. Soak for 15 minutes, then drain, rinse under cold water, and roll the swollen wheat in a clean tea towel to remove excess water. It should be thoroughly dry.
- Peel and deseed the tomatoes and dice the flesh; put aside.
- Dice the spring onions and cucumber, and finely chop the parsley – stalks and all – and mix with the lemon juice.
- Combine the bulgur wheat with the diced vegetables and parsley. Stir in the olive oil, adding the full amount only if you like an oily mix.
- Add salt and pepper and scatter torn mint leaves through and over the salad.
- Cover and leave for 2- 3 hours before eating.
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