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Parsley, tomato and bulgar wheat salad

Parsley, tomato and bulgar wheat salad is a salads recipe made with Ground Cinnamon, Ground Black Pepper, and Extra Virgin Olive Oil. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1/2 bunch
• 1/4 tsp
• 1/2 tsp
• 5 tbsp

Method (preview)

1. 1

   Rinse the bulgar wheat in several changes of cold water, drain well and put in a large salad bowl.

2. 2

   Spread the diced tomatoes and their juice over the bulgar then add the sliced onions.

3. 3

   Put the chopped parsley over the spring onions, looking out for big pieces, if there are any, take them out and chop them finely.

4. 4

   Add the chopped mint to the parsley, cover with a clean kitchen towel and leave for about half an hour for the bulgar wheat to absorb the tomato juices and soften.

5. 5

   Season with cinnamon, allspice, pepper and salt to taste.

6. 6

   Add the lemon juice and olive oil and mix well together.

7. 7

   Taste, adjust seasoning if necessary and serve immediately with either Little Gem lettuce or fresh vine leaves.