This Fresh recipe has been extracted from the Yates Garden Fresh Cookbook published by HarperCollins.
The Yates Garden Fresh Cookbook is perfect for gardeners who like to cook and is available from leading book stores.
Another version of a refreshing Middle Eastern salad, this can be made with just parsley, or just mint, but combined they enhance the cool, fresh flavours.
- 100 g bulgur wheat
- 2-3 tomatoes
- 4 spring onions
- ½ a medium-length telegraph cucumber, peeled
- 1 large handful of parsley (flat-leaf is best)
- 1 lemon, juiced and zested
- 100- 125 ml olive oil
- Salt and pepper to taste
- A generous handful of roughly torn mint leaves
- Put the wheat in a bowl and completely cover with boiling
water. Soak for 15 minutes, then drain, rinse under cold
water, and roll the swollen wheat in a clean tea towel to
remove excess water. It should be thoroughly dry.
- Peel and deseed the tomatoes and dice the flesh; put aside.
- Dice the spring on ions and cucumber, and finely chop the
parsley – stalks and all – and mix with the lemon juice.
- Combine the bulgur wheat with the diced vegetables and
parsley. Stir in the olive oil, adding the full amount only if
you like an oily mi x.
- Add salt and pepper and scatter torn mint leaves through
and over the salad.
- Cover and leave for 2- 3 hours before eating.
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