Pomegranate and Walnut Tabouleh salad

This is my entry to 'power less' cooking.

I have spent a lot of time thinking about this event. I could not bring my self to blog something cooked on electric or gas or microwave as that is power and energy. Finally I came up with this. However all food needs energy to grow, so it is an almost impossible task. So I have sun-ripened pomegranate, walnuts, celery, onions and herbs dressed with olive oil and sun drenched lemon juice! Really delish


Ingredients
1 cup burghul wheat
4 cups flat leaf parsley; chopped fine
1/2 cup mint leaves; chopped fine
3 large pomegranates; peeled and separated
1 cup diced cucumber
1 cup celery; choped fine
1 cup chopped spring onions
5 large mild chillis; chopped fine
1 cup chopped walnuts
1/2 cup lemon juice
1/2 cup extra virgin olive oil
salt and black pepper to taste

Method
1. Wash and soak the burghul wheat for about an hour, drain, leave in strainer until almost dry (or squeeze the water out)
2. Combine all the ingredients exceopt the lemon juice and oil in a large bowl.
4. Add the lemon juice and Olive oil just before serving, mix well
Serve