The Middle East's ubiquitous salad makes for a healthy side to any meal, or included in a kebab or wrap.
- 4 bunches flat-leaf parsley
- ⅓ cup (55 g) fine white burghul
- handful of mint leaves, finely chopped
- 4 spring onions, root end trimmed, finely sliced
- 3 firm medium tomatoes, finely diced
- ¼ cup (60 ml) lemon juice
- ¼ cup (60 ml) extra virgin olive oil
- 2 tsp salt flakes
- ½ tsp freshly ground black pepper
- ½ tsp sweet paprika
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Rinse the parsley under cold water to remove any dirt, then leave it to dry for about 10 minutes. It’s best to cut two bunches at a time. Remove the stalks from just under the bottom leaves. Hold the two bunches tightly together against the chopping board and, with a very sharp knife, carefully cut the parsley as finely as you can. Rinse the chopped parsley in cold water to remove any remaining dirt and fine particles, then squeeze with your hands and spread the washed parsley out on a clean tea towel. Leave to dry at room temperature for 20–30 minutes.
2. Meanwhile, place the burghul in a small bowl with 100 ml water. Set aside for about 15 minutes to allow the burghul to soak up the water and soften slightly.
3. To make the dressing, place all the ingredients in a small bowl and mix together well.
4. Place the parsley, mint, spring onion, tomato and soaked burghul in a medium bowl. Pour the dressing over the top and toss to combine well. Serve immediately.