I discovered this tasty and healthy salad when I was in Gaziantep with the World Food Programme. Aisha taught me to make this quick, Syrian dish. I serve it on lettuce leaves with cashew cream on top. Yum!
2 days in an airtight container
125 g parsley (about 5 cups, coarsely chopped)
30 g mint (about 1 1/8 cup, coarsely chopped)
55 g bulgur (about 1/4 cup)
3 large vine tomatoes
1 small red onion
1 tsp sumac
salt and black pepper, to taste
4-5 tbsp olive oil
Rinse and soak the bulgur in cold water for 30 minutes. Finely chop the parsley, mint, onion and tomatoes. Drain the bulgur in a sieve and transfer it to a bowl. Squeeze the lemon into the bowl and add the remaining ingredients. Mix well to combine.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!