60g of curly parsley (also know as English Parsley)
1 cup cucumber, diced
1 cup tomato, diced
15g fresh Mint
1/3 cup spring onion, finely chopped
½ cup bulgar
1-2 garlic cloves, crushed
¼ cup olive oil
Juice of 1 lemon
Pinch of salt
Heat a pot with water over medium heat and cook the bulgar for 10 minutes or according to the packet. Set aside to cool.
Cut the stems off the parsley and chop finely.
Place the parsley, diced cucumber, tomato, mint and spring onion into a bowl with the cooled bulgar.
In a small bowl mix the olive oil, lemon juice, salt and garlic. Pour over the salad and let it soak for 10 minutes. Serve immediately or chill it for later.
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