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Ingredients
200g Soaked Bourghal (place the bourghal into cold water for half an hour, then drain fully)
4 tomatoes peeled and diced
1 Spanish onion finely diced
1 bunch of Curly parsley, chopped fine
Salt and pepper
1 lemon
Olive oil
Method
Place all ingredients (except lemon and olive oil) into a bowl and mix well.
Squeeze the juice of half the lemon over the top, then drizzle with about 1 tbsp of olive oil, cut the second half of lemon into wedges for garnish and serve.
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