Parsley Salad

    2 hours 10 minutes

    A vitamin-rich salad with zesty flavours, great on toast.


    New South Wales, Australia
    1 person made this

    Serves: 4 

    • 2 tablespoon burghal (cracked wheat)
    • juice of 1 lemon
    • 1/2 bunch of parsley, chopped finely
    • 1 tablespoon olive oil
    • 1 teaspoon apple cider vinegar
    • salt and pepper

    Preparation:2hours  ›  Cook:10min  ›  Ready in:2hours10min 

    1. Put burghal in a bowl, pour over lemon juice and leave for a couple of hours. Add a few teaspoons of water if its looking dry.
    2. Chop parsley finely, so its not recognizable as parsley.
    3. Drain burghal when soft. Add parsley, oil and vinegar and toss.
    4. Season with salt and pepper. Serve at room temperature.

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