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Food / Wine

Mint based recipes

By Patricia Connell

Lebanese Tabbouleh

Serves 6

Preparation 20 min.

No cooking required


300 g medium size cracked wheat

1 large bunch parsley

1 large bunch mint

6 spring onions

6 large vine tomatoes

½ cucumber

1 green pepper

3 lemons

10 tablespoons olive oil

salt and pepper

Place the cracked wheat in a bowl and cove with water. Chop parsley, mint, tomatoes, onions, cucumber and green pepper into fine pieces. Drain well the cracked wheat.

Mix in with the rest of the ingredients and add salt and pepper to taste.

Serve chilled.

Suggestions: Goes well with chicken or lamb kebabs or as part of a mezze.

Easy and unusual:

Smoked salmon, cucumber, raspberry and mint salad

Serves 4

1 cucumber 

200 g raspberries

a few mint leaves

4 tablespoons raspberry vinegar

salt and pepper

4 slices smoked salmon

Cut the smoke salmon into thin strips. Peel and then cut the cucumber into long thin strips using a potato peeler. Place the strips onto 4 plates. Share the raspberries and the mint between them. Pour a spoon of vinegar on each plate. Add salt and pepper to taste.

Serve quickly.

Makes a great starter!


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