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110g (4 oz.) Bulgar (or you can use Couscous)
350g (12 oz) Tomatoes
4 Scallions
1 Bunch Flat parsley
1 Bunch Fresh Mint

1 crushed clove garlic
Teaspoon Ground Cinnamon
Teaspoon Ground Allspice
2 Tablespoons lemon Juice
4 Tablespoons Olive Oil
Salt and Black pepper.

Cover the Bulgar (or couscous) in cold water and soak for 15 to 20 mts .
At this stage the couscous is ready to use but the bulgar needs to be rinsed in cold water and drained.

Halve the tomatoes and discard the seeds.
Cut these into fine (5mm) cubes
Trim and chop the scallions finely.
Chop the herbs coarsely.
Mix these together with the Bulgar.
Whisk the ingredients for the dressing together and then dress the salad.

This makes a great salad for buffets or barbecues.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef