- 00g (10oz) bulgur wheat
- 5 spring onions, finely sliced
- 225g (8oz) cherry tomatoes, quartered
- 65g (2oz) toasted walnuts, roughly chopped
- 5tbsp each chopped mint and parsley
- juice 3 lemons
- 3tbsp olive oil
Place the bulgur in a large bowl, cover with boiling water to 1cm (Ωin) above the level of the wheat, cover with clingfilm and leave for 5 minutes. After this time, all the water should have been absorbed and the grains should be swollen and tender. Fluff with a fork and season well.
Allow the bulgur to cool, then stir through the spring onions, tomatoes, walnuts, mint and parsley. Mix together the lemon juice and olive oil and drizzle over the salad. Serve immediately, or keep minus the herbs for up to a day in the fridge, then bring back to room temperature and stir through the herbs just before serving.