Ingredients
- 2 scallions
- 1 tomato (plum)
- 1/2 sweet green pepper
- 1/2 stalk celery
- 130 gr bulghur
- 120 ml boiling water
- 16 ml lemon juice
- 16 ml olive oil
- 7 gr italian (finely chopped)
- 4 gr mint (chopped fresh)
- 1 gr salt
- 1 gr pepper
mix. Pour over bulghur mixture. Toss to mix. Chill overnight. Serves 2.
