Pomegranate and Beetroot Tabbouleh

Ingredients

• 2 bunches parsley, washed, dried and finely chopped
• 1/4 cup white bulgur, washed and soaked
• 2 medium beetroots, boiled and peeled
• 1 cup fresh mint leaves
• 1 pomegranate
• 2 spring onions
• 1 small onion, finely chopped
• Salt
• Olive oil
• Lemon juice

Method

1. Combine the parsley, mint and chopped onion, finely dice the beetroot, seed the pomegranate and add them, then the well-drained bulgur.
2. Toss together and dress with olive oil, lemon and salt.