Hot Parsley and Mint Salad

Summary

Ingredients

• 200 g bulur, fine
• 3 bunches parsley, smooth
• 1 bunch mint
• 6 vine tomato (s)
• 1 cucumber (s)
• 3 spring onion (s)
• 1 lime (s), the juice it
• 1 small chilli pepper (s)
• 4 tablespoon olive oil
• Salt and pepper, black, freshly ground

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Instructions

1. Pour twice the amount of hot salted water or vegetable stock over the bulgur and steep for 20 minutes or allow to cool.
2. Meanwhile, core and dice the washed tomatoes and the peeled cucumber, halve the chilli, remove the seeds and cut into very fine strips.
3. Wash the spring onions and cut into thin rings, dry the parsley and mint well after washing and finely chop with a large knife in a rocking motion.
4. Squeeze the lime and whisk together with the olive oil, salt and pepper in a bowl.
5. Pour off any excess water from the bulgur and loosen the mixture so that no lumps remain.
6. Now mix the bulgur with the tomatoes and cucumber cubes, the chilli, the spring onions, the parsley and the mint, season with the marinade and put in a cool place to infuse.
7. The salad is ideal as a side dish, but is also a pleasure as a main course, wrapped in a lettuce leaf.