Wonderful on a hot, hot day. A delicious minty salad that is both nutritious and filling. You will need the following:
3/4 cup burghul
3/4 cup water
5 oz fresh, flat parsley
1 oz fresh chives
2 1/2 cups fresh basil leaves
1/2 cup fresh mint leaves (I will sometimes substitute 2 tablespoons of jarred mint, not jelly)
4 spring onions, finely chopped
3 medium tomatoes, chopped
1/3 cup lemon juice
1/4 cup olive oil
1. Combine the burghul and water in a meduim bowl. Allow to stand for 15 minutes or unitl all the water has been absorbed.
2. Remove large stalks from the parsley and discard them. Wash and dry the other herbs thoroughly. Chop will with a large, sharp knife or in a food processor. Do not over process.
3. Combine all ingredients and toss well. Refrigerate until needed.
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