First of June, and summer is officially here! I’m planning to eat endless bowls of salads this season. And I’m so looking forward to all the fresh produce that will be available.
This is my first contribution – a super quick take on tabbouleh, which is up there among my fave salad combos. While authentic tabbouleh is made with couscous that soaks overnight, this is a short cut if you want those delicious herbs and tomatoes but rather eat today than wait until tomorrow.
• cooked whole bulghur
• green lentils
• diced tomato, cucumber & avocado
• LOTS of chopped flat leaf parsley & fresh mint
• olive oil
• lemon juice
• salt & pepper