01 Mar 2008



3/4 cup fine Burghul
2 cups of cold water
2 cups of chopped parsley
1/2 cup of finely chopped onions
1/4 cup of finely chopped mint
1/4 cup of olive oil
2 tablespoons of lemon juice
1 1/2 teasponns of salt
1/2 teaspoon of pepper
2 tomatoes
crisp lettuce leaves
1/4 cup of lemon juice

Place burghul in a bowl and cover with the cold water. Leave to soak for 30 minutes. Drain through a fine sieve, pressing with the back of a spoon to extract moisture. Spread on to a cloth and leave to dry further.

Meanwhile, prepare the parsley. Wash well, shake of excess moisture and remove thick stalks. Wrap in a tea towel and place in the refrigerator to crisp and dry.

Put burghul into a mixing bowl and add the onions. Squeeze the mixture with you hand so that the burghul absorbs the onion flavor. Chop the parsley coarsely and add to the burghul with mint. Beat the olive oil with the lemon juice and stir in salt and pepper. Add to salad and toss well.

Peel and seed tomatoes, dice, and stir into salad. Cover and chill for at least one hour before serving. Serve in a salad bowl line with crisp lettuce leaves. Lemon juice and salt mixture may be added according to individual taste.