Vibrant, Healthy and Flavourful A delicious combination of parsley, mint and lemon- infused olive oil for a refreshing side dish.
3. Add the bulgur and 1 teaspoon salt to the heated tomato/cucumber liquid and add boiling water to cover the grains with about 1/2 inch of water over top. Cover the bowl and let stand for 20 minutes until softened. If the bulgur is still too firm after this time, add a bit more boiling water and let sit another 10 minutes. Some firmness is OK since it will soften in the salad. 4. Combine the olive oil, lemon juice, dried mustard and coriander in a jar and shake to combine.
INSTRUCTIONS 1. In a medium bowl, season chopped tomatoes and chopped cucumber with 1 teaspoon salt and toss. Transfer to a fine mesh strainer and allow to drain for 20 minutes. Reserve the strained tomato/cucumber liquid in a heat- proof bowl. 2. After the tomatoes and cucumber have drained, heat the reserved liquid in the microwave until hot and boil some water in a kettle.
5. In a large mixing bowl, toss drained tomatoes, cucumbers, parsley, mint and bulgur with the olive oil and lemon juice mixture. 6. Season with salt and pepper to taste. 7. Chill the salad for an hour or two before serving. Keeps well for one day in the fridge.
SAVOUR MANITOBA | SPRING/SUMMER 25 33
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