Tabbouleh Salad With Grilled Asparagus Mint And Toasted Pine Nuts
Ingredients
- 1½ cups coarse bulgur wheat
- 2 cups water
- 10 to 12 thin asparagus sprigs
- 4 scallions or spring onions (trimmed but whole)
- 1 garlic clove (minced)
- ½ cup pine nuts or blanched almonds
- Greek sea salt to taste
- ½ cup extra virgin Greek olive oil (or more as needed)
- ⅔ cup finely chopped fresh mint leaves
- ⅔ cup finely chopped fresh parsley
- 3 Tbsp strained fresh lemon juice
- Freshly ground black pepper to taste
Instructions
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