Yay, it is time to travel to the Middle East to enjoy this delicious and refreshing salad called Tabbouleh.

MAKES: 1 Big Bowl

INGREDIENTS

• 100g / 2 bunches of parsley leaves only (stems removed)

• 120g / 1 cup extra fine bulgur

• 200g / 2 tomatoes

• 1 small onion finely chopped

• 10g / 1 cup fresh mint leaves

• 4 tbsp fresh lemon juice

• 1 tsp Himalayan red salt

• 2 tbsp virgin olive oil

• Pinch of pepper

• Lettuce leaves to serve

Method

1. Make bulgur according to your packet’s instructions. You need to soak it in boiling water till the bulgur is soft usually for about 20-25 minutes. Once done, drain it in a sieve removing any excess water. Spread it out in a plate and let it cool.

2. Wash parsley and mint leaves well and chop finely.

3. Dice the tomatoes and in a sieve, remove any excess tomato juice.

4. In a mixing bowl, add the chopped parsley and mint leaves, onions, tomatoes and drained bulgur. Add in the Himalayan salt, pepper, lemon juice and olive oil.

5. Mix it all well and keep it covered in the refrigerator for 15-20 minutes, so the flavors can blend well.

6. Serve tabbouleh in a bowl on a bed of lettuce leaves.

HELPFUL TIPS

• If your bulgur packet is of a thicker variety and does not have instructions, boil it for 5 minutes and then soak it for 20-25 minutes in the same water.