Category :
Serves : 4
Preparation time : 15 minutes
Cooking time : 15 minutes
This salad is a wonderful accompaniment for lamb cutlets. It can be made in advance and the dressing added when ready to serve.
Ingredients
Bulgur, dry, 2 tablespoon(s)
Tap water, 2 tablespoon(s), boiling
Parsley, 1.5 cup(s), (roughly 1 bunch) finely chopped
Fresh mint, 0.25 cup(s), finely chopped
Tomato, 1 medium
Red onion, 1 small(s), finely diced
Ground cinnamon, 1 teaspoon(s)
Allspice, 0.5 teaspoon(s)
Lemon juice, 2 juice of 1 lemon
Garlic, 1 clove(s), crushed
Olive oil, 0.5 cup(s), 1/2 cup
Linseed, 0.25 cup(s)
Cooking instructions
Place burghul and water in a bowl and set aside for 10 minutes.
To make the dressing place the lemon juice, garlic, olive oil and flaxseed oil in an airtight jar and shake until combined.
Combine parsley, mint, tomato and onion in a mixing bowl. Loosen the burghul with your fingertips to separate the grains. Add to the other ingredients along with the cinnamon and allspice. Toss the dressing through and serve.
| Nutrition Details |
| Energy | 355.3 cal
1485.8 kJ |
| Total Fat | 33.1g |
| - Saturated Fat | - |
| - Monounsaturated Fat | - |
| - Polyunsaturated Fat | - |
| - Omega 3 Fat | - |
| - Trans Fat | - |
| Cholesterol | - |
| Sodium | - |
| Total Carbohydrates | 8.4g |
| - Dietary Fibre | - |
| - Sugars | 3.7g |
| Protein | 4.2g |