Ingredients:

  • 3 large bunches Flat leaf Italian Parsley (approx. 180g finely chopped)
  • 1 large bunch Fresh Mint (approx. 30g finely chopped)
  • 6 scallions, sliced into paper thin rounds
  • 4 firm Roma tomatoes, finely diced (approx. 250g)
  • 1/3 cup Fine Bulgur (#1 grade)
  • 1/2 cup Extra virgin olive oil
  • 1/2 cup Freshly squeezed lemon juice
  • 1/2 tsp Lebanese Seven Spice
  • 1/2 tsp Sea salt
  • 1/4 tsp Black pepper

Instructions:

  1. Rinse 1/3 cup Fine Bulgur in a fine mesh sieve and drain it thoroughly. Note: We don't want excess water, just a clean grain.
  2. Combine bulgur with 1/2 cup lemon juice in a small bowl and let it sit for 20 minutes until grains are tender but firm.
  3. Wash the 180g of parsley and 30g of mint then dry them completely using a salad spinner or paper towels. Note: Wet herbs will turn into a green paste rather than a fluffy salad.
  4. Bunch the parsley tightly and shave it with a very sharp knife into tiny, confetti like pieces.
  5. Mince the mint leaves separately, ensuring you don't bruise them by chopping over the same spot twice.
  6. Dice the 250g of Roma tomatoes into 5mm cubes, removing the excess watery seeds if they seem particularly juicy.
  7. Slice the 6 scallions into rounds so thin they are almost transparent.
  8. Whisk the 1/2 cup olive oil, 1/2 tsp sea salt, 1/2 tsp Seven Spice, and 1/4 tsp pepper together.
  9. Toss all ingredients together in a large chilled bowl, ensuring the hydrated bulgur is evenly distributed.
  10. Taste and adjust seasoning, adding a touch more salt if the herbs don't pop enough.