½ cup burghul
2 squeezed Persian limes
1 1/2 teaspoons salt
2 cups firm ripe tomatoes
½ cup chopped Spring onions
½ cup chopped fresh mint
2 cups of chopped parsley
2 small cucumbers
½ cup any extra virgin olive oil
Place burghul in a bowl and cover with cold water. Leave to
soak for 30 minutes. Drain through a fine sieve, pressing with back of a spoon
to extract moisture. Spread onto a cloth and leave to dry further.
Meanwhile, prepare parsley. Wash well, shake off excess moisture
and remove thick stalks. Wrap in a tea towel and place in refrigerator to
crisp and dry.
Put burghul into a mixing bowl and add all the chopped
Beat extra virgin olive oil with lemon juice and stir in salt.
Add to salad and toss well. Cover and chill for at least 1 hour before
Posted on Thu, May 1, 2014
by Elizabeth Contreas filed under