Holla-Fresh Parsley is enriched with Vitamin A, B and C. It is full of nutrition and has a mild crisp flavour. Parsley serves well in salads, all savoury dishes such as casseroles, mornays and soups, and as a garnish for chicken, tomatoes and fish.
How to store Parsley:
Snip off the bottom of the stems. Make sure the leaves are completely dry. Fill a glass partially with water and place the stem ends of the herbs into the water in the jar. Cover loosely with a plastic bag and store in the fridge or at room temperature. Change the water after several days if the water starts to discolor.
1 cup of bourghal
2 cups of finely chopped parsley
1/4 cup of finely chopped mint
2 cloves of crushed garlic
1 finely chopped red onion
4 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon sea salt
1 teaspoon cracked black pepper
Soak the bourghal in water for one hour and then thoroughly drain by squeezing the water out by hand, if no draining equipment is available. Combine the lemon juice, olive oil, salt and cracked black pepper together, making a dressing. Mix bourghal, dressing and remaining herbs, onion and garlic together. This salad is best made several hours before serving, enabling the bourghal to soak into the dressing.