Vegetables Recipes - Parsley, 'Sungold' and Bulgur Salad  Recipe

Ingredients 

• 1 1/2 lb 'Sungold' tomatoes) halved

• 4 scallions, thinly sliced

• 1/2 cup bulgur, rinsed and dried

• 1/2 teaspoon allspice berries, crushed

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon freshly ground black pepper

• sea salt flakes

• large bunch of flat-leaf parsley

• 1-2 tablespoons olive oil

• lemon juice, to taste

• warm pita bread, to serve

Serves 4-6

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Method:

1. Put the prepared tomatoes in a bowl with the scallions and the bulgur. Stir in the allspice, cinnamon, pepper, and sea salt to taste.

2. Leave to stand for 2-3 hours or overnight in a cool place - the bulgur will swell as it soaks up the juices.

3. Strip the parsley leaves from the stems. Chop them with a very sharp knife rather than a food processor (which would bruise the leaves).

4. Stir into the tomatoes along with the olive oil and lemon juice.

5. Serve with warm pita bread.