Lebanese Tabouleh

Tasty tabouleh – A Lebanese feast

Ingredients

• RYVITA^® Original Crispbread
• Crispbreads
• ½ cup of burghul (finely cracked wheat)
• ½ cup of extra virgin olive oil
• 3 to 4 lemons (freshly squeezed)
• 3 spring onions (diced)
• 3 medium tomatoes (washed and diced)
• 3 handfuls of fresh parsley (finely chopped)
• Handful of fresh mint leaves (finely chopped)
• ¼ cucumber (diced)
• Salt (for seasoning)
• Lettuce leaves (for serving)

Method

Wash the burghul and drain well. Then soak the burghul in freshly squeezed lemon juice (from two of the lemons) for approximately 15 to 20 minutes until the burghul has soaked up all of the lemon juice. Prepare the parsley, ensuring that you wash it thoroughly, dry and then chop finely. Next wash the mint and chop finely. Dice the cucumber, tomatoes and spring onions. Add the herbs together with the cucumber, onion and tomatoes into a bowl with a pinch of salt for seasoning. Then add in the burghul mixture and mix well with the remaining squeezed lemon juice (from one to two lemons) and olive oil. Make sure the mixture is not over drenched. Spread over Ryvitas and serve with crisp lettuce leaves.