Friday - - Good Food -

Prep time 30 mins Serves 4 1/2 cup fine bul­gur wheat 1 cup boil­ing wa­ter 2 large bunches pars­ley, finely chopped 2 large sprigs mint, finely chopped 4 spring onions, finely chopped 1 large tomato, de­seeded and finely chopped olive oil, as re­quired 1 lemon, juiced Pome­gran­ate pearls, to taste Mix of toasted pine nuts, sliv­ered al­monds and pis­ta­chios, as de­sired lemon wedges, to serve fresh bread, to serve

1 In a large bowl, com­bine the bul­gur wheat with the wa­ter. Stir well and set aside for 30 min­utes. Add more hot wa­ter, if re­quired.

2 To as­sem­ble the salad, drain the wheat and add the pars­ley, mint, spring onions and tomato. Mix well.

3 Add the olive oil, a driz­zle at a time, un­til the salad is moist enough. Stir in the lemon juice and sea­son.

4 Gar­nish with pome­gran­ate pearls and nuts then serve with a lemon wedge and fresh bread.


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