Refreshing Salad to serve with grilled Lamb Steaks
Hot summer days and nights mean we want our cooking light and easy. Not much beats grilled or barbecued lamb steaks served with this delicious refreshing salad, our own version of Tabouleh.
2 bunches of fresh flat leaf parsley
1 bunch fresh mint
juice of 1 lemon
3 big glugs of olive oil
salt and pepper
6 big ripe tomatoes
2 tsp All spice
1 tsp Mixed spice
40g cooked Bulgar Wheat
Bulgar wheat takes only 10-15 minutes to cook in boiling water. Once cooked run cold water through the bulgar wheat until clear. Pop in to salad bowl.
Remove the stalks from the parsley and mint and finely chop, add to salad bowl. Chop the shallots in to small pieces, add to bowl. Chop the tomatoes in to small pieces adding to the bowl along with juices. Sprinkle the spices over the salad, squeeze over the juice of one lemon, add the olive oil and mix together. Taste and season with salt and pepper.
When ready to serve sprinkle over pomegranate seeds for an extra fresh crunch.