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100 c. Bulgur

100 millet

2 medium sized tomatoes

3-4 fresh onions

1 parsley connection

10-15 olives

olive oil



poppy seeds

Pour pre-washed bulgur with hot water and set aside for 15-20 minutes until it swells. Millet boil and drain well, and chop the onion, tomatoes and parsley. Mix all the ingredients in a bowl, adding olive oil and ginger (or Himalayan salt) to your taste. When serving, decorate the salad with a few olives and a pinch of poppy and flax seed.

If desired, garnish salad with Arabic or homemade soda.

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