Bulgur Salad

Name: Bulgur Salad
Ingredients: 115 g bulgur wheat; 115 g mange-touts peas; 2 spring onions; 2 ripe tomatoes; 115 g cucumbers; 3 tablespoons fresh parsley, chopped (I use cilantro instead sometimes); 3 tablespoons of fresh mint, chopped; 3 tablespoons olive oil (some prefer the virgin); 1 large limes, juice of or 2 small limes, juice of; salt & fresh ground pepper; 3 -5 sprigs mint (to garnish); cucumbers, slices or tomatoes, cubes can be used as well (to garnish)

12 ingredients

12 steps

Ingredients

115 g bulgur wheat
115 g mange-touts peas
2 spring onions
2 ripe tomatoes
115 g cucumbers
3 tablespoons fresh parsley, chopped (I use cilantro instead sometimes)
3 tablespoons of fresh mint, chopped
3 tablespoons olive oil (some prefer the virgin)
1 large limes, juice of or 2 small limes, juice of
salt & fresh ground pepper
3 -5 sprigs mint (to garnish)
cucumbers, slices or tomatoes, cubes can be used as well (to garnish)

Directions

1

Cover the bulgur with boiling water and leave to soak for 30 mins.
2

Boil water in a saucepan and blanch the mangetout, and refresh them so that they retain their colour by soaking them in icy cold water.
3

Drain and cut into strips crossways Slice the spring onions too using around 3 inches of the green stalks too Chop the tomatoes and cucumber too Put all the veges in a large bowl.
4

Drain the bulgur completely in a sieve.
5

and mix into the bowl of vegetables.
6

Chop the herbs and throw them in too.
7

Add the oil and lime juice (if you are serving immediately) and the seasonings.
8

Mix well.
9

Garnish with mint.
10

You can also line the sides of the bowl with the tomato and cucumber slices or cubes.
11

Note:If you need to make this ahead.
12

This can be covered and stored in the refrigerator for a day or two but the lime juice will have to be omitted in the preparation and will have to be added just before you serve.