The basics of Feeding your Organic Garden
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This Fresh recipe has been extracted from the Yates Garden Fresh Cookbook published by HarperCollins.
Our version of the classic zesty, refreshing Middle Eastern salad. You can make this with just parsley, or just mint, but if you combine both, they enhance the cool, bright flavours.
Serves 4
Ingredients:
- 100 g bulgur wheat
- 2-3 tomatoes
- 4 spring onions
- ½ a medium-length telegraph cucumber, peeled
- 1 large handful of parsley (flat-leaf is best)
- 1 lemon, juiced and zested
- 100- 125 ml olive oil
- Salt and pepper to taste
- A generous handful of roughly torn mint leaves
Method:
- Put the wheat in a bowl and completely cover with boiling water. Soak for 15 minutes, then drain, rinse under cold water, and roll the swollen wheat in a clean tea towel to remove excess water. It should be thoroughly dry.
- Peel and deseed the tomatoes and dice the flesh; put aside.
- Dice the spring onions and cucumber, and finely chop the parsley – stalks and all – and mix with the lemon juice.
- Combine the bulgur wheat with the diced vegetables and parsley. Stir in the olive oil, adding the full amount only if you like an oily mix.
- Add salt and pepper and scatter torn mint leaves through and over the salad.
- Cover and leave for 2- 3 hours before eating.
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