Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250g bulgar wheat - (cracked wheat)
- 50g parsley, washed and finely chopped
- 4 tablespoons mint, washed and finely chopped
- 3 spring onions, washed, trimmed and finely chopped
- 1 medium onion, finely chopped
- 4 tomatoes peeled, washed, peeled, de-seeded and chopped in cubes
- 6 tablespoons olive oil
- 4 tablespoons lemon juice or as much as you like
- Salt and pepper
Directions
Put the bulgar wheat in a bowl and cover with water for 1 hour. After soaking use a fine sieve and let it drain well.
In a large bowl add the bulgar wheat and mix in all the ingredients except the tomato. Only add the tomato after all the other ingredients are mixed well.
This refreshing salad can be served with barbecued or grilled meat dishes or served as a starter.
Category:Cyprian Recipes
Category:Cyprian Vegetarian