Ingredients
- 1 Large bunch parsley, see note
- 1 small bunch finely chopped mint
- 3-4 tomatoes
- 1 small yellow onion
- 3 sprigs spring onion
- 2 table spoons fine brown burghul (cracked wheat)
- Juice of 3 big juicy lemons
- 1/4 cup good quality extra virgin olive oil
- Pinch of salt
- Pinch of 7spice (optional)
Method
- First sort your parsley by grouping the big bunch into 4-6 smaller ones, depending on the size of your bunch. This makes chopping more manageable.
- Line your stems together so the starting point of the parsley leaves are aligned together. You want minimal stem. Tie them up with a rubber band & cut the stem leaving 1-2cm.
- Fill your sink with clean water & throw your parsley bunches in. Once the water settles remove & let them air dry.
- Finely chop your parsley using a sharp knife, as fine as you can. Finely chop the mint, tomato, onion & spring onion. Add them to the parsley along with the burghul. Squeeze your lemons over the salad, add salt, 7 spice & olive oil.
Notes:
- This salad is best dressed & allowed to settle for a minimum of 30 minutes before serving.
