Spicy parsley and mint salad

Ingredients for 4 servings:

• 200 g bulgur, fine
• 3 bunch parsley, flat
• 1 bunch of mint
• 6 vine tomatoes
• 1 cucumber(s)
• 3 spring onions
• 1 lime(s), juice
• 1 small chili pepper(s)
• 4 tbsp olive oil
• Salt and pepper, freshly ground black

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Tabbouleh

Pour twice the amount of hot, salted water or vegetable stock over the bulgur and let it stand or cool for 20 minutes. Meanwhile, deseed and dice the washed tomatoes and peeled cucumber, halve the chili, remove the seeds, and cut into very fine strips. Wash the spring onions and slice them into thin rings. Wash the parsley and mint thoroughly, then dry them and finely chop them with a large knife using a rocking motion. Squeeze the lime and whisk it in a small bowl with the olive oil, salt, and pepper. Drain any excess water from the bulgur and loosen the mixture to avoid lumps. Mix the bulgur with the diced tomatoes and cucumber, the chili, the spring onions, the parsley, and the mint, season with the marinade, and refrigerate to marinate. The salad is an excellent side dish, but is also delicious as a main course wrapped in a lettuce leaf.