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Parsley, tomato and bulgar wheat salad
Fruit and vegetables
600g/1lb 5¼oz firm ripe
tomatoes
, diced into small cubes, 0.5cm/¼in square
½ bunch
spring onions
, trimmed and very thinly sliced
2 bunches flatleaf
parsley
, (about 400g/14lb¼oz on the stalk), very finely chopped
small bunch
mint
, (about 70g/2½oz on the stalk), leaves only, very finely chopped
1
lemon
, juice only
4
Little Gem lettuces
, washed and quartered (or fresh tender vine leaves or white cabbage leaves, washed and dried)
Tins, packets and jars
30g/1¼oz fine bulgar wheat
Cooking ingredients
¼ tsp ground
cinnamon
½ tsp ground
allspice
½ tsp finely ground
black pepper
salt
5 tbsp extra virgin
olive oil
Back to recipe
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