Tabbouleh

• 50g fresh parsley
• 50g fresh mint leaves
• 250g bulgar wheat
• 4/5 good sized tomatoes
• 8 spring onions
• large chunk of cucumber (10 cm)
• salt
• 5 tbsp lemon juice
• 4 tbsp extra virgin olive oil

Put the bulgar wheat into a dish/saucepan and cover with cold water. Leave to stand for about 1 hour, or until the grains have softened. When ready, line a colander/sieve with a clean cloth and pour in the bulgar wheat to drain. Squeeze as much excess water as possible. Tip into a large serving bowl.

Finely chop the parsley and spring onions and add to the bulgar wheat with the lemon juice and 1tsp salt. Mix together and chill in the fridge.

Finely chop the cucumber and mint leaves and add to mixture.

Skin/de-seed the tomatoes – place in a bowl and pour boiling water over them then leave for a minute. Peel off the skins, chop in half and scoop out the seeds. Finely chop the remaining flesh and add to the mixture.

Finally, add the olive oil and mix it all together thoroughly. Serve chilled with some hummus and pitta bread.