Parsley, Tomato and Bulgur Wheat Salad

Ingredients:

30g bulgur wheat
600g tomatoes, diced into small, 0.5cm cubes
1/2 bunch spring onions, trimmed and very thinly sliced
2 bunches flat leaf parsley, very finely chopped
1 small bunch mint, leaves only, and very finely chopped
1/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon finely ground black pepper
Salt
1 lemon, juice only
5 tablespoons extra virgin olive oil
4 little gem lettuces, washed and quartered

Method:

1. Rinse the bulgur wheat in several changes of cold water. Drain well and put in a large salad bowl.

2. Spread the diced tomatoes and their juice over the bulgur, then add the sliced onions.

3. Put the chopped parsley over the spring onions, looking out for big pieces – if there are any, take them out and chop them finely.

4. Add the chopped mint to the parsley, then cover with a clean kitchen towel. Leave for about half an hour for the bulgur wheat to absorb the tomato juices and soften.

5. Season with cinnamon, allspice, pepper and salt to taste.

6. Add the lemon juice and olive oil, and mix well together. Taste, adjust seasoning if necessary, and serve immediately with either little gem lettuce or fresh vine leaves.

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