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Prep:20 mins
Plus soaking - Serves 2
- Easy
Nutrition per serving
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kcal 269
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fat 18g
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saturates 2g
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carbs 24g
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sugars 4g
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fibre 2g
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protein 5g
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salt 0.05g
Ingredients
- 50g bulghar wheat
- 50g flat-leaf parsley, chopped
- 50g mint, chopped
- 200g ripe tomatoes, deseeded and diced
- 3 spring onions, finely sliced
- juice 1 lemon
- 3 tbsp olive oil
Method
Rinse the bulghar wheat in a sieve until the water runs clear. Drain well, then transfer to a bowl. Pour over 200ml boiling water, cover with cling film and leave to soak for 30 mins or so while you prepare the rest of the ingredients.
Keeping the parsley in a bunch, chop the leaves roughly. Don’t worry about the inclusion of some of the stalks; this all adds to the flavour. Now do the same with the mint. Put the chopped herbs in a large bowl and add the tomato and spring onion.
Thoroughly drain the bulghar, then add to herb mix, along with lemon juice and olive oil. Mix thoroughly, season and serve.