Soak the burghul for about fifteen minutes. Drain.
Clean, wash and roughly chop fresh parsley. Trim, wash and chop spring onions and greens separately. Clean, wash, dry and finely chop mint leaves.
Wash and wipe dry tomato. Quarter it, deseed and cut into half inch sized cubes.
Place burghul in a bowl. Add spring onions and mix, crushing onions slightly with your fingers.
Add parsley and mix well.
Add spring onion greens, mint leaves and tomato cubes.
To make the dressing, mix lemon juice, salt and pepper. Add it to the salad and mix.
Add olive oil, toss and chill salad before serving. |
