How to make
First, boil for about 10-15 minutes the wheat bulgur (1/2 cup) in a ratio of 1:3 in 1 and 1/2 cups of water seasoned with 1/2 tsp. Himalayan salt.
After the grains are boiled, pull the pot off the stove and leave the bulgur to cool. If there is excess water, spread it in a medium-sized baking pan to dry up.
During this time, in a deep bowl, convenient for mixing, pour the fresh vegetables (finely chopped): 1 large fresh cucumber, 5 medium-sized tomatoes, 2-3 stalks of spring onions with the heads, 3-5 stalks of fresh spearmint, purslane leaves from 1 bunch of fresh sprigs and 1 bunch parsley - without the stems.
Pour the cooled bulgur to the salad and season according to taste with the flavoring ingredients: finely ground Himalayan salt, freshly squeezed lemon juice, cold-pressed unrefined sunflower oil and Balsamic vinegar – a white balsamic seasoning for salads.
Mix with a salad spoon and distribute the Tabbouleh salad over the portions.
Serve the fresh Tabbouleh summer salad with bulgur, cucumber and purslane, slightly chilled for lunch - light and filling summer salad.
Wonderfully delicious!
