Parsley and Lemon Salad from Simple Food by Jill Dupleix
The freshest, brightest, herbiest, tangiest salad around, traditionally eaten wrapped in fresh, unsprayed, vine leaves. It’s never as good as when you first make it, so eat soon after.
Ingredients
- ½ tsp cayenne pepper
- 150 g fine burghul (bulgur wheat)
- 1 tsp sea salt
- 2 bunches of parsley
- 2 tomatoes
- ½ tsp ground cumin
- 1 small cucumber
- 2 tbsp lemon juice
- 1 bunch of mint
- 2 spring onions
- 2 tbsp extra virgin olive oil
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