Pomegranate and Walnut Tabouleh salad
Oct 25, 2009
Views: 4079
Ingredients:
- 1 cup burghul wheat
- 4 cups flat leaf parsley; chopped fine
- 1/2 cup mint leaves; chopped fine
- 3 large pomegranates; peeled and separated
- 1 cup diced cucumber
- 1 cup celery; chopped fine
- 1 cup chopped spring onions
- 5 large mild chillis; chopped fine
- 1 cup chopped walnuts
- 1/2 cup lemon juice
- 1/2 cup extra virgin olive oil
- salt and black pepper to taste
Method:
- Wash and soak the burghul wheat for about an hour, drain, leave in strainer until almost dry (or squeeze the water out)
- Combine all the ingredients except the lemon juice and oil in a large bowl.
- Add the lemon juice and Olive oil just before serving, mix well