Hot Parsley and Mint Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- Pour twice the amount of hot salted water or vegetable stock over the bulgur and steep for 20 minutes or allow to cool.
- Meanwhile, core and dice the washed tomatoes and the peeled cucumber, halve the chilli, remove the seeds and cut into very fine strips.
- 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.
- Squeeze the lime and whisk together with the olive oil, salt and pepper in a bowl.
- Pour off any excess water from the bulgur and loosen the mixture so that no lumps remain.
- 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.
- The salad is ideal as a side dish, but is also a pleasure as a main course, wrapped in a lettuce leaf.
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