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100 g
2
45 ml
30 ml
15 ml
30 ml
30 ml
Garnish :
30 ml
2 |
cracked wheat (burghul)
large spring onions, thinly sliced
chopped mint
chopped parsley
chopped chervil
olive oil
lemon juice
salt and ground black pepper
a few lettuce leaves
black olives
large tomatoes, quartered
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Method :
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Soak the cracked wheat in cold water
for about 1 hour, or until it has 'exploded', then drain.
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Turn the wheat into a clean tea towel
and wring the cloth from each end to expel the excess moisture -
soggy cracked wheat is not pleasant.
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Transfer the wheat to a bowl and stir
in the onions, herbs. olive oil and lemon juice and season well with
salt and pepper.
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Line a serving dish with lettuce
leaves and pile the salad on top.
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Garnish with the olives and tomato
segments arranged in a design.
Serving Suggestion :
Serve with hot pitta bread or whole meal
rolls and matchsticks of fresh vegetables.
Serves 4
Per Serving : 9 g fat, 5 g fiber.
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