serves 3-4 people
2-3 handfuls of parsley (I prefer flat-leaf, eventhough it is curly parsley on the photo)
1 red chili (depending on how hot you like it)
1 red onion
5-6 small tomates
10 cm of cucumber
1/2 dl olive oil
1/2 lemon juice
zest of one lemon
salt and course pepper to taste
Chop the almonds finely and put them in a bowl. I usually do not remove the almond skins, but if you want to then boil some water and submerge the almonds for about 15 minutes. Drain the water and rub the almonds between your fingers; the skins should slide off easily.
Next time I make it I will try to soak the almonds in advance, preferably overnight – that should give them a more bulgur-like texture.
Wash the parsley and dry with a kitchen or a salad spinner – when dry; chop finely. Cut the onion, tomatoes and cucumber into small cubes and add to the almonds.
I also added two small peppers, red and yellow, and a half avocado – to make it a bit more filling.