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 ingredients.

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 serving.

Serves: 6-8

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