Note
The proportion between lemon juice and olive oil is 1 to 2. But I’ll leave it on your personal taste.
| 125 gr bulgur wheat | |
| 300 ml water | |
| 1 bunch chopped fresh parsley | |
| ½ bunch chopped fresh mint | |
| 3 green onions | |
| 1 small cucumber | |
| 10 cherry tomatoes | |
| Salt & pepper | |
| Olive oil | |
| Lemon juice and zest from 1 lemon | |
| ½ fennel | |
| 10-12 strawberries |
| 1. | Place bulgur in a bowl and pour in boiling water. Set aside to soak for about 45-60 minutes or until softened but still chewy. |
| 2. | Chop all the herbs finely. Dice finely the vegetables and the strawberries. Keep some whole strawberries for serving. |
| 3. | Whisk together lemon juice, lemon zest, olive oil, salt and pepper. |
| 4. | In a large mixing bowl add drained bulgur, herbs, vegetables, strawberries and mix well. |
| 5. | Stir in dressing. Taste for seasoning. |
| 6. | Serve and enjoy! |
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