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.
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Fine-mesh sieve
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
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
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Fresh and tangy lemon dill salad dressing
michiganplum.org
Lemon Parsley Marinated Vegetable Salad
kosher.com
Parmesan Cauliflower and Parsley Salad Recipe
food.com
Zesty Parsley Salad Recipe: A Fresh Green Delight On Repeat - The Pass and Provisions
passandprovisions.com
Parsley Salad
twojadebowls.com
Parsley and Onion Salad Recipe
food.com
Garden Salad with Lemon Dressing Recipe: How to Make It
tasteofhome.com
Lemon And Olive Salad Recipe - Cook Your Yummy Cuisine
cookyouryum.com