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Directions Preparation:45min › Ready in:45min
With a very sharp knife, slice the parsley into the thinnest possible shreds - this is important for the texture. Shred the mint too and place in a salad bowl with the parsley, tomatoes and spring onions.
Soak the bulgur 5 minutes then drain. Sprinkle over the salad. Next, sprinkle over the allspice, lemon, olive oil and salt and pepper and toss.