Parsley salad is on of my absolute favourites, and also very simple to make at home. A healthy vegan Mediterranean appetiser made with bulgur, parsley, chopped vegetables.
Ingredients:
Parsley
Bulgar
Tomatoes
Red Onions
Green Onions
Olive Oil
Maple Syrup
Dijon Mustard
Lemon 🍋
Salt & Peper
Instructions:
I like to start making this salad by mixing the dressing (olive oil, zest of fresh lemon squeeze, maple syrup, dijon mustard, salt and pepper)
One important tip I learned through, add the bulgar into the dressing while preparing the vegetables. This allows the bulgar to absorb some of the liquid and soften. You'll slowly start to see the bulgar get plump.
Chop the parsley, really fine. I always use large chef's knife, it does the trick. It's a labor of love.
Chop the tomatoes, if they are too juicy, you can remove their core before dicing. Chop the other vegetables as well, red onion, green onions.
When you're done chopping transfer the bulgar and the dressing mixture over chopped vegetable and gently mix everything together.
Tadaa! That's basically the recipe. Easy and healthy! Enjoy.
Roasted Garlic Lemon Broccoli Potatoes
Ingredients:
Small Potatoes
Broccoli
Lemon
Garlic
Butter
Salt & Pepper
Instructions:
Preheat the oven to 400 degrees.
Add butter, garlic, lemon zest to a small pan. Melt the butter, allowing the flavours to infuse the butter.
Cut the potatoes into quarter. Cut the broccoli. Toss the potatoes and broccoli into the oven tray and season with salt and pepper.
Roast for 25 minutes at 400 degrees. Stir the vegetables so they brown evenly.
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