Discover Recipes


Prep Time15 minutes
Cook Time5 minutes


  • ½ cup fine burghul
  • 6 firm medium tomatoes
  • 4 bunches flat leaf parsley stalks removed, washed, drained, spun thoroughly
  • 4 green onions trimmed, whites only
  • 2 shallots peeled
  • ¼ cup mint leaves only
  • Juice of 2 lemons
  • zest of 1 lemon
  • ½ tsp cinnamon
  • ½ tsp allspice
  • 1 tbsp dried mint
  • Salt
  • Pepper
  • Extra virgin olive oil
  • 1 cup fresh pomegranate seeds
  • 12 or more endive leaves washed and trimmed for presentation


  • Rinse bulgur under cold water for a couple of seconds. Squeeze dry and place on oblong platter.
  • Place chopped tomatoes on top of bulgur and set aside.
  • Chop the parsley, onions and shallots and keep them separated in separate bowls.
  • Mix all ingredients in a large mixing bowl and add the lemon juice, olive oil, spices and freshly chopped mint.
  • Garnish with the pomegranate seeds.

Chef's Tips

Don’t mix your salad to early otherwise the parsley will discolor and become soggy
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