Mint and Almond Tabbouleh

This salad is also great made with couscous or orzo (rice pasta)

 instead of crushed wheat.

Ingredients:

250ml crushed wheat

3 spring onions

60ml fresh parsley, chopped

30ml fresh mint, chopped

2 hardboiled eggs

60ml toasted slivered almonds

30 ml snipped chives

Sea salt and freshly ground black pepper

Dressing:

60ml olive oil

60ml lemon juice

Method:

Place the crushed wheat in a bowl, cover with boiling water and set aside to soak for 15 minutes. Drain well, dry in a tea towel or kitchen paper and tip into a serving bowl.

Trim and finely slice the spring onions and mix into the crushed wheat with the parsley and mint.

Shell the eggs, chop finely and add to the salad with the almonds.

To make the dressing, mix together the olive oil and the lemon juice, pour over the salad and toss to mix thoroughly.

Season with salt and pepper and garnish with chives.