Parsley Bulgar Salad


Bulgar wheat in all sizes is one of my most favorite ingredients right now. And mixed with flat leaf parsley and other vegetables, it always makes a wonderful salad.

You will need:

4 cups chopped tomato
1 cup chopped parsley
1 cup uncooked bulgur, here I use fine, soaked for 1 hours and water drained out
1/4 cup chopped fresh mint
2 tablespoons virgin olive oil
1 tablespoons fresh lemon juice
1/4 teaspoon mixed spice
1/4 teaspoon dried mint
1/4 teaspoon grated lemon rind
Sea salt and freshly ground pepper to taste

Combine all the ingredients, leaving the oil out. Toss. Stir in oil and mix. It is really lovely :). You can substitute the tomato with butternut squash cooked the the oven skin on. It is so delicious too !

An imprint left from coating biscuit rings in sesame seeds prior to baking .



7 responses to “Parsley Bulgar Salad”

  1. Nice and light recipe after a very long day of indulging. Thanks!

    1. Yes nice, light and refreshing, hope you are enjoying your holiday !

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