Andrea has sent me the recipe for the delicious salad she made and brought to the Mystery Workshop!
1 1/2 cups bulgur
2 cups boiling water
3 tomatoes, seeded and diced
1 1/2 cups finely chopped parsley
1/4 cup finely chopped mint
1 English cucumber, seeded and diced
3-4 green onions, finely chopped
1/2 cup crumbled feta cheese
juice of one lemon
1/4 cup olive oil
1 garlic clove, minced
salt to taste
1. Boil the water in a medium saucepan. Pour over bulgur in a large bowl. Cover bulgur and let it sit for 30 minutes. Fluff up with a fork when done.
2. In the meantime, chop up the remaining ingredients. Add to bulgur once bulgur is softened.
3. Whisk lemon juice, garlic, olive oil and salt together. Pour over bulgur and stir well.
4. Best if refrigerated overnight but can be eaten right away as well.