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An excellent summer salad, this comes originally from the Middle East and is extra delicious and refreshing is it’s left for 30 minutes or so in the fridge so all the flavours can develop and it’s all cool when you eat it. It’s definitely all about the parsley here, so you don’t want stacks of wheat with decorative herbs – go all out.

100g bulgar wheat

4 large tomatoes or a lot of cherry or plum tomatoes, finely chopped

1 large bunch mint, finely chopped

3 large bunches parsley, finely chopped

1 red onion, finely chopped

1 cucumber, finely chopped

3 tbspns lemon juice

3 tbspns olive oil

Salt and pepper

Cook the wheat according to grower’s instructions – generally this means boiling it, but some bulgar wheat can just be soaked in boiling water to cook it. Toss all the vegetables, herbs and wheat together and pour over the olive oil and lemon juice. Season with salt and pepper and serve with hummous and pitta bread.

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