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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A fresh salad that's quite good on toast Ingredients:
1 tomato, chopped in wedges |
a bunch of parsley, finely chopped |
2 tablespoons burghal |
juice of a small lemon |
1 tablespoon olive oil |
1 teaspoon apple cidar vinegar |
salt and pepper to taste |
Directions:
1. Soak burghal in lemon juice for an hour. Add a little water if it looks dry.
2. Meanwhile, chop parsley very finely. Drain burghal when it's soaked up the lemon juice.
3. Combine parsley with burghal and other ingredients in a bowl. Serve at room temperature, with pita bread, hommos and falafel.
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