185 g (6 oz) bulgar wheat
60 ml (2 fl oz) 1/4 cup lemon juice
60 ml (2 fl oz) 1/4 cup virgin olive oil
1 tablespoon finely chopped Spanish onion
6 spring onions, finely chopped
90 g (3 oz) bunch flat leaf parsley, chopped
30 g (1 oz) fresh mint, chopped
salt and pepper
1 cos lettuce
cherry tomatoes and parsley sprigs, to garnish
60 ml (2 fl oz) 1/4 cup lemon juice
60 ml (2 fl oz) 1/4 cup virgin olive oil
1 tablespoon finely chopped Spanish onion
6 spring onions, finely chopped
90 g (3 oz) bunch flat leaf parsley, chopped
30 g (1 oz) fresh mint, chopped
salt and pepper
1 cos lettuce
cherry tomatoes and parsley sprigs, to garnish
method
1. Put bulgar into a bowl, cover with warm water and leave to soak for 30 minutes.
2. Squeeze out excess water and put bulgar into a bowl.
3. Add lemon juice, oil, onion, spring onions, parsley and mint and season to taste with salt and pepper.
4. Mix together, then chill for a least 1 hour.
5. To serve, arrange cos lettuce leaves around the edge of a platter, spoon salad in the centre and garnish with cherry tomatoes and sprigs of parsley.
2. Squeeze out excess water and put bulgar into a bowl.
3. Add lemon juice, oil, onion, spring onions, parsley and mint and season to taste with salt and pepper.
4. Mix together, then chill for a least 1 hour.
5. To serve, arrange cos lettuce leaves around the edge of a platter, spoon salad in the centre and garnish with cherry tomatoes and sprigs of parsley.
serving amount
serves 6.
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