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very easy


2 bunches
Parsley | chopped
1 Bunches
Mint | chopped
1⁄2 cup
Fine bulgur | cooked
100 g
Medium beet | coarsely grated
Lemon | washed


Step 1

Juice half of the lemon and cut the other half into tiny cubes – using both the pulp and peel.

Step 2

Add all the lemon to the bowl of cooked bulgur, along with the coarsely grated beet.

Step 3

Now fold in the chopped herbs – stalks too (it adds crunch while reducing waste).

Step 4

Season to taste with salt and 1 tbsp. olive oil, before serving with fresh lettuce and feta cubes.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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