- Level
- very easy
- Serves
- 2
Ingredients
- 2 bunches
- Parsley | chopped
- 1 Bunches
- Mint | chopped
- 1⁄2 cup
- Fine bulgur | cooked
- 100 g
- 1
- Medium beet | coarsely grated
- 1
- Lemon | washed
Method
Step 1
Juice half of the lemon and cut the other half into tiny cubes – using both the pulp and peel.
Step 2
Add all the lemon to the bowl of cooked bulgur, along with the coarsely grated beet.
Step 3
Now fold in the chopped herbs – stalks too (it adds crunch while reducing waste).
Step 4
Season to taste with salt and 1 tbsp. olive oil, before serving with fresh lettuce and feta cubes.
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