Here's what salads look like around the world
MIDDLE EAST - Tabbouleh: Parsley, tomato and bulgur salad
Real tabbouleh from Lebanon, Syria or Jordan is impossibly fresh-tasting, green and made with bulgur—not the neutral-colored stuff that resembles couscous with a few chopped vegetables mixed in. To make this delicious recipe, you need two full bundles of fresh flat-leaf parsley—this ingredient is essential. Add several mint leaves and onion. Finely chop everything using a knife. Cut up tomatoes into a small dice. Cook the bulgur until it's nice and puffy. Combine with the parsley mixture, and dress in a simple lemon juice-olive oil sauce. Stir well, and store in the fridge for at least 2 hours before serving, with pita bread on the side.
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VIDEO: Fresh Mango Salad
Dive into summer with this fresh, light and healthy mango salad!
INGREDIENTS
- Peanuts
- Carrot
- Mango
- Rocket
- 2 limes
- Olive oil
- Soy sauce
- Red onion, minced
- Salt
- Pepper
METHOD
- Lightly sautée the peanuts until golden.
- Take the carrots and cut into thin slices.
- Peel the mango and slice into thin strips.
- Squeeze the juice from 2 limes into a bowl, and add olive oil, soy sauce, minced onion, salt and pepper.
- In a bowl, toss together the mango, carrot, rocket, and lime-soy dressing.
- Enjoy!