Summer Salad Recipe - Tabouli

Tabouli, also known as Tabbouleh, is a vegan salad that originated in Lebanon and Syria, quickly becoming a staple in Middle Eastern cuisine. 
We think this recipe is great for summer is it's cool and refreshing and the colours of the ingredients match the holiday season. 

Burghul contains calcium, iron, magnesium and potassium. Parsley is rich in antioxidants and nutrients like vitamins A, K & C.
Minerals found in parsley include potassium, magnesium, folate, and iron, which is an essential element when it comes to blood production.

Ingredients:

• 1/3 cup burghul

• 2 large tomatoes, finely chopped

• 1/4 cup lemon juice

• 2 bunches of chopped fresh flat-leaf parsley leaves

• 1 cup chopped fresh mint leaves 

• 4 spring onions, thinly sliced

• 1/4 cup olive oil

• 1/4 tsp Salt

Method:
Place burghul, tomato and lemon juice in a bowl. Stand, covered, for 30 minutes or until burghul has softened.
Add parsley, mint, onion, oil and salt to burghul mixture. Stir to combine. Serve.

Substitutions:
Instead of Burghul you can use Quinoa, Couscous, Barley or Hemp Seed Hearts.

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