The Great Australian Cookbook

This delicious Middle Eastern salad recipe is a great side for lamb skewers, baba ganoush and hummus.


  • 4 bunches flat-leaf parsley

  • 1/3 cup (55g) fine white burghul (also known as bulghur wheat)

  • handful of mint leaves, finely chopped

  • 4 spring onions, root end trimmed, finely sliced

  • 3 firm medium tomatoes, finely diced

  • Dressing

  • ¼ cup (60 ml) lemon juice

  • ¼ cup (60 ml) extra virgin olive oil

  • 2 tsp salt flakes

  • ½ tsp freshly ground black pepper

  • ½ tsp sweet paprika


  • 1.

    Rinse the parsley under cold water to remove any dirt, then leave it to dry for about 10 minutes. It’s best to cut two bunches at a time. Remove the stalks from just under the bottom leaves. Hold the two bunches tightly together against the chopping board and, with a very sharp knife, carefully cut the parsley as finely as you can. Rinse the chopped parsley in cold water to remove any remaining dirt and fine particles, then squeeze with your hands and spread the washed parsley out on a clean tea towel. Leave to dry at room temperature for 20–30 minutes.

  • 2.

    Meanwhile, place the burghul in a small bowl with 100 ml water. Set aside for about 15 minutes to allow the burghul to soak up the water and soften slightly.

  • 3.

    To make the dressing, place all the ingredients in a small bowl and mix together well.

  • 4.

    Place the parsley, mint, spring onion, tomato and soaked burghul in a medium bowl. Pour the dressing over the top and toss to combine well. Serve immediately.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 585kj
  • Fat Total 55g
  • Saturated Fat 7g
  • Protein 5g
  • Carbohydrate 24g
  • Sugar 5g
  • Sodium 697mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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