| Serves: 4-6 people | Recipe course: Accompaniment | Total time (min.): 15 | Complexity (1 to 3): 1 |
100g fine bulgur wheat
50ml water, hot
140g fresh parsley, destalked
15g fresh mint, destalked
10g fresh dill
3 salad tomatoes, quartered
1 cucumber, cubed (1cm)
2 Tbsp olive oil
Juice of 1 lemon
1 tsp lemon zest
1 tsp salt
½ tsp all spice
½ tsp cinnamon
1 - Add the bulgur wheat and water into a small bowl, cover with a plate and set aside.
2 - Assemble the Food Processor attachment to the machine and fit the Knife blade.
3 - Add the parsley, mint, and dill into the Food Processor bowl, attach the lid and ensure it is locked into place.
4 - Chop until the herbs are finely chopped and transfer into a medium mixing bowl. Set aside for later.
5 - Add the tomatoes into the Food Processor bowl, attach the lid and ensure it is locked into place.
6 - Pulse until roughly chopped, then empty into the medium mixing bowl with the chopped herbs.
7 - Add the remaining cucumber, olive oil, lemon just, lemon zest, salt, and spices into the mixing bowl. Add the soaked bulgur wheat into the salad and stir to combine.
8 - Serve immediately or refrigerate and serve later.