Ingredients :
- 2 cups thick burgul
- A large handful of parsley / coriander leaves or a combination - chopped
- 7 green onion stalks - cut
- 2 medium cucumbers - cut
- Whole pomegranate seeds (less is also possible)
- A handful of mint leaves - chopped
- Green apple cut into cubes
- 3 unsweetened cranberry spoons
- A handful of cashews / walnuts
Seasoning:
- Whole lemon juice
- 3 tablespoons plain oil
- Teaspoon of salt
- A pinch of black pepper
How to prepare: Soak the burgundy for an hour and a half in boiling water with a little lemon juice. After soaking, strain the burgundy. The vegetables are cut or chopped as written and mixed well. * It is recommended to add the mint at the end after seasoning the salad. After a few hours in the fridge the flavors will intensify and the salad will be tastier.