Tabbouleh Salad
Ingredients for 4 servings
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300 g Fresh Parsley
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100 g chopped spring onion
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100 g chopped fresh mint
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180 g chopped skin off fresh tomato
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50 g bulgur
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2 pc lemon juice
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100 ml olive oil
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½ pc pomegranate
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salt/pepper
Method
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rinse the parsley well, mince it well
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soften the bulgur in cold water (for 20 minutes)
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peel the tomato, remove the seeds and cut it into very small cubes
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wash the Spring onion and cut it into small cubes
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wash well the mint leaves and chop as small as parsley
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squeeze the 2 lemons
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shell off the pomegranate and rinse it
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put all the ingredients in a salad bowl, add salt and pepper, add the olive oil and lemon juice, mix well. Serve the tabbouleh in a pasta bowl and garnish with pomegranate on top.