Ingredients
- 2 bunches parsley
- 1 bunch fresh mint
- 1 tomato
- 2 spring onions
- 1/4 cup fine bulgur wheat
- 1 tsp all spice
- 1/2 tsp ground cinnamon
- 1/4 cup extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Place the fine bulgur in a small bowl with 2 tablespoons lemon juice and 2 tablespoons water. Leave for 15–20 minutes until softened.
- Wash and thoroughly dry the parsley and mint. Finely chop the parsley, mint, seeded tomato and spring onions.
- Add the herbs, tomato, spring onions, all spice, ground cinnamon and softened bulgur to a large bowl.
- Add the remaining lemon juice, olive oil, salt and black pepper. Toss thoroughly and taste. Adjust lemon, salt and olive oil as needed.
- Rest for 15–20 minutes, then serve fresh with charcoal chicken, hummus, toum and warm flatbread.
Nutrition
Calories: 147kcal | Carbohydrates: 4g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 314mg | Potassium: 263mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2764IU | Vitamin C: 44mg | Calcium: 56mg | Iron: 2mg