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TABBOULEH SALAD

16/8/2017

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Ingredients
  • 1/2 cup burghul (cracked wheat), rinsed
  • 3 cups fresh flat-leaf parsley leaves, chopped (see tip)
  • 3/4 cup fresh mint leaves, chopped (see tip)
  • 3 medium tomatoes, finely chopped
  • 1 small white onion, finely chopped
  • 2 tablespoons olive oil
  • 1/3 cup lemon juice

Picture
​Steps
Place burghul in a bowl. Cover with boiling water. Stand for 20 minutes or until softened. Drain. Rinse under cold water. Drain, pressing out water with a metal spoon.

Place burghul, parsley, mint, tomato and onion in a bowl. Stir to combine.
Place oil and lemon juice in a screw-top jar. Secure lid. Shake to combine. Drizzle over tabbouleh. Season with salt and pepper. Toss to combine. Serve.
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    Categories

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    Kale
    Mint
    Onion
    Parsley
    Salad
    Tomatoes
    Winter