Categories: June

Ingredients

• 110g bulgur wheat
• 1 large bunch of fresh flatleaf parsley, stalks removed and leaves coarsely chopped
• 4 ripe tomatoes, skinned, deseeded and chopped
• 4 spring onions, chopped
• 4 tbsp chopped fresh mint
• 1 tsp mixed spice
• juice of 1 lemon
• 125ml extra-virgin olive oil
• leaves from 2 Little Gem lettuces

Directions

1. Put the bulgur wheat in a sieve, rinse well, and tip into a bowl. Cover with boiling water, then cover with cling film and leave to soak for 25 minutes. Drain well in the sieve, pat dry in a cloth and put into a clean bowl.

2. Add the parsley to the bulgur, together with the tomatoes, spring onions, mint, mixed spice, lemon juice and olive oil. Mix well and season with salt and pepper to taste. Garnish with the lettuce leaves.

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