Either on its own, or topped with grilled meat or fish, this salad is tasty and super simple.
200g uncooked bulgur
1 pint chicken stock
Large bunch of flat-leaf parsley
Small bunch fresh mint
4 spring onions
1 pot cherry tomatoes
2 tbsp olive oil
1 lemon, juice only
Salt and black pepper to season
- In a large bowl, cover the bulgur wheat with pint of boiling chicken stock, then leave to stock for around an hour, until soft. Then drain the bulgur and return to the bowl
- Roughly chop the parsley and mint. Slice the spring onion and cube the tomatoes, then add to the bulgur
- Mix all the ingredients together by hand, adding in the lemon and oil to bring it together
- Season with salt and pepper and serve immediately
This salad can live in the fridge for a day or so, but not much longer. Thankfully it’s so good, we very rarely have any leftovers!