Nutty Tabouli Salad - Australian School of Meditation & Yoga | ASMY

Ingredients

• 2 cups burghul
• 2 cloves garlic crushed
• 1 cup tightly packed fresh basil leaves
• 2 teaspoons honey
• 1/3 cup olive oil
• ¼ cup lemon juice
• 500g asparagus chopped coarsely
• 2 Lebanese cucumbers copped coarsely
• 500g cherry tomatoes halved
• ½ cup pecans toasted
• ½ cup almond kernels toasted
• 1/3 cup pine nuts toasted
• ½ cup finely chopped fresh chives
• ½ cup finely chopped fresh parsley