Serves 4
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Adopt a Middle-Eastern flair to your meal with this salad, made with fresh parsley, mint and burghul. Not only can it be enjoyed as a light snack, it could even double up as a great accompaniment to flatbread, meats and more.


  • ½ cup (80 g) burghul
  • 3 cups coarsely chopped fresh flat-leaf parsley
  • 3 tomatoes (450 g), chopped finely
  • 1 red onion (100 g), chopped finely
  • 1 cup coarsely chopped fresh mint
  • ½ cup (125 ml) lemon juice
  • ¼ cup (60 ml) olive oil

Cover burghul with water in small bowl; stand about 10 mins or until burghul softens. Drain in fine strainer; squeeze out excess liquid.


Place burghul in large bowl with parsley, tomato, onion, mint and combined juice and oil; toss gently to combine.

TIP You will need about three bunches of flat-leaf parsley for this recipe.

Photo: bauersyndication.com.au

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