1 cup bulgur wheat
¼ cup unsalted, shelled sunflower seeds
¾ cup lemon juice
¼ cup of lemon oil or olive oil
1 cup fresh mint, leaves only
1 cup fresh curly parsley, leaves only
5-6 small to medium garlic cloves
½ teaspoon mustard powder
½ teaspoon Sandra’s Spice
¼ teaspoon fresh ground black pepper
2 cups baby spinach
¾ cup scallions finely chopped
1 8oz can organic spicy black beans (rinse and drain)
½ cup baby yellow tomatoes cut in half
½ cup red cabbage finely chopped (cut in half and set aside ½ )
Soak 1 cup of bulgur wheat in 1 cup of water, cover and place in fridge for 1 hour. In a food processor add sunflower seeds, lemon juice, oil, mint, parsley, garlic mustard powder, Sandra’s Spice, black pepper and pulse until herbs look roughly chopped. Remove from food processor and place in medium bowl.
Add spinach to food processor and pulse 5-6 times. Add to the same medium bowl, spinach, scallions, black beans, tomatoes, red cabbage and stir in.
With the other half of the red cabbage gently remove and dispose of outer leaves. Use 2 cabbage leave and over lap to make a cup shape, fill with ingredients when ready to serve.