This simple salad is not only healthy but super delicious, and dreamy with a dollop of Greek yoghurt. It is important to chop the vegetables and herbs as finely as you can for this salad. You can use a food processor for the parsley if you like, but make sure to use a sharp knife for the tomatoes and spring onions to keep them in good shape.
Ingredients 10
45 g fine burghul, soaked in hot water
3 tomatoes, diced
1⁄4 cup spring onions, finely sliced
3 cups parsley, finely chopped
1⁄4 cup mint, finely chopped
1 pomegranate, optional
1 cucumber, seeded, finely diced, optional
60 ml olive oil
60 ml lemon juice, fresh
salt and pepper, to taste
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Method 4
In a large bowl, soak the fine in enough hot water to cover and leave for 30 minutes or until all the water is absorbed. Drain any excess water and set aside.
Place the , , , and into a serving bowl and add the soaked . Combine gently with a fork.
If using, add the seeds along with the , to the salad. See tip.
Mix the and fresh together. Drizzle over the salad and stir to combine. Season with salt and pepper. Refrigerate for 1–2 hours and serve chilled.
Meni Valle's tips
If you'd like to add pomegranate to the salad, deseed it by first rolling it on a board to loosen the seeds. Cut in half. Over a bowl, hold one of the halves cut side down and tap the skin with a spoon to release the seeds. It will probably splatter juice, so be gentle and place some paper towel down to catch any juice. Repeat with the second half.
