TABBOULAH SALAD With NASTURTIUM FLOWERS

1 cup bulgar (cracked wheat)	2 cups chopped fresh parsley
½ cup chopped fresh mint	1 cup chopped cucumber
1 cup chopped peppers (orange, green or red)
4 medium tomatoes, cubed	½ cup chopped green onions
½ cup freshly squeezed lemon juice	½ cup virgin olive oil
2 tsp. allspice	6 whole Nasturtium flowers

1. Put bulgar in small bowl and cover with boiling water, and let it sit until water is absorbed.
   
2. Mix parsley, mint, cucumbers, peppers, tomatoes, green onions & Nasturtiums in your salad bowl.
   
3. Stir in the softened bulgar and set aside.
   
4. For the dressing, mix lemon juice, olive oil & allspice in a separate bowl, then pour over the salad.
   
5. Garnish with whole Nasturtium flowers and serve.

A refreshing summer salad. For a heartier version, add chick peas and feta cheese. Compliments of www.sagekitchen.com where you can find many interesting ways to cook with edible flowers. This was their addition to our World's Longest BBQ party.