
This fresh and healthy salad uses mostly herbs with a little bulgur wheat
Nutrition and extra info
- Vegetarian
Nutrition:
- kcal269
- fat18g
- saturates2g
- carbs24g
- sugars4g
- fibre2g
- protein5g
- salt0.05g
Ingredients
- 50g bulgur wheat
- 50g flat-leaf parsley, chopped
Parsley
par-sleeOne of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 50g mint, chopped
Mint
mi-ntThere are several types of mint, each with its own subtle difference in flavour and appearance.…
- 200g ripe tomatoes, deseeded and diced
Tomato
toe-mart-ohA member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 3 spring onions, finely sliced
Spring onion
sp-ring un-yunAlso known as scallions or green onions, spring onions are in fact very young onions, harvested…
- juice 1 lemon
Lemon
le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 3 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
Method
Rinse the bulgur wheat in a sieve until the water runs clear. Drain well, then transfer to a bowl. Pour over 200ml boiling water, cover with cling film and leave to soak for 30 mins or so while you prepare the rest of the ingredients.
Keeping the parsley in a bunch, chop the leaves roughly. Don’t worry about the inclusion of some of the stalks; this all adds to the flavour. Now do the same with the mint. Put the chopped herbs in a large bowl and add the tomato and spring onion.
Thoroughly drain the bulgur, then add to herb mix, along with lemon juice and olive oil. Mix thoroughly, season and serve.
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