Burghul, Red Pepper And Orange Salad

Ingredients

• 1 cup burghul
• 2 medium red bell pepper
• 1 medium yellow capsicum
• 1 medium onion
• 1 medium orange
• 4 garlic cloves, sliced thinly
• 2 medium tomatoes, diced
• 1 tablespoon choppef fresh parsley
• Salt to taste
• White pepper powder to taste
• 1/2 teaspoon sugar
• 1 tablespoon lemon juice
• 4 tablespoons chopped fresh mint leaves 
• A few iceberg lettuce leaves
• 2 tablespoons olive oil

Method

1. Soak burghul for fifteen minutes. Strain.
2. Take yellow and red capsciums separately on a fork and roast directly on flame. Slice onion and cut orange segments.
3. Take a salad bowl. Put sliced onion, sliced garlic, burghul and mix. Put water on the roasted capsicums and then remove the burnt skin. Cut into small pieces and add to the bowl. Add tomatoes and parsley. Add salt, white pepper powder, a little sugar and
4. Tear iceberg lettuce and add. Toss well. Add olive oil and toss again.
5. Serve immediately.

Nutrition Info