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Photo: Lisa Roukin
This Middle Eastern salad is a classic summer dish – and a perfect accompaniment to a barbecue. It often has more parsley than this version, but I prefer it more subtle. I add a few more tomatoes instead. You can also be creative and add celery, spring onions and/or cucumber.
Preparation: 20 mins
Cooking: 2 mins plus soaking time
250g fine bulgur wheat
1 tsp salt
5-6 tbsp extra virgin olive oil
250ml boiling water
8 tbsp fresh flat leaf parsley, finely chopped
4 tbsp fresh mint, finely
25-30 cherry tomatoes, finely chopped
Juice of 1 lemon
1 clove of garlic, crushed (optional)
Boil the water and add the salt and a tablespoon of the oil.
Put the bulgur wheat in a bowl and pour the boiling water over it then cover it with cling film.
Leave it to stand for 10 minutes.
Meanwhile, chop the parsley, the mint and the tomatoes and mix them in a salad bowl.
Add the crushed garlic, the lemon juice and remaining salt and olive oil. Mix well.
When the bulgur is ready, fluff it up with a fork to separate the grains.
Add it to the bowl with the herbs and tomatoes.
Stir well, taste and correct seasoning if needed.
Add a drizzle of extra virgin olive oil just before serving.