Middle Eastern Tabbouleh Salad

Ingredients 

• 1 medium tomato
• 4 teaspoons cracked wheat
• 4 spring onions
• 1 medium bunch of fresh parsley
• 6-8 fresh mint leaves
• 1 teaspoon lemon juice
• Salt to taste
• White pepper powder to taste
• 2 teaspoons olive oil

Method

1. Soak the burghul for about fifteen minutes. Drain. Clean, wash and roughly chop fresh parsley. Trim, wash and chop spring onions and greens separately.
2. Clean, wash, dry and finely chop mint leaves. Wash and wipe dry tomato. Quarter it, deseed and cut into half inch sized cubes. Place burghul in a bowl.
3. Add spring onions and mix, crushing onions slightly with your fingers. Add parsley and mix well. Add spring onion greens, mint leaves and tomato cubes.
4. To make the dressing, mix lemon juice, salt and pepper. Add it to the salad and mix. Add olive oil, toss and chill salad before serving.

Nutrition Info