Parsley And Bulghur Salad

Preparation:

Preparation: Wash the herbs well and drain them, prepare bunches of leaves and cut them by hand with a sharp knife (do not use the mixer for this operation). Squeeze the two lemons. Wash the burghul under running water to remove any residues and leave it to soak to soften it (about 10 minutes), drain it carefully and squeeze out the excess water, place it in a bowl together with the lemon juice and the oil of olive. Let it sit about 1/2 full so it absorbs the seasoning and is tender, but not soggy. Cut the spring onions into fine rings and mix them with the salt and sumac powder. Just before serving, add the burghul to the chopped herbs, a little at a time. Add the spring onions and finish seasoning, mixing well. The sour taste of the lemon must be clear and stand out. Serve the salad on a large serving plate garnishing with the lightest and crunchiest leaves taken from the heart of the romaine lettuce which will serve as spoons. Complete with the ripe tomatoes cut into cubes, deprived of the pulp and seeds.