- 1/2 cup burghul
- 3 cups parsley, chopped finely
- 1/2 cup mint, chopped finely
- Juice of 2 lemons
- 2 tomatoes, skinned, seeded and chopped.
- 1 onion, finely chopped
- 3 tbsp olive oil
- Salt and pepper
Soak the burghul for about 1/2 an hour in an equal quantity of water, and then drain it, placing it on a clean tea towel and patting it to dry it out thoroughly. Mix the chopped onion, burghul and chopped parsley together with the mint in a bowl. Mix the olive oil and the lemon juice with a teaspoon of salt and plenty of black pepper: drizzle this over the burghul and parsley mixture and toss. Add the chopped tomato, and mix this in gently. Serve on a bed of cos lettuce leaves to the applause of all.