225g bulgur wheat
4 spring onions, finely chopped
3 tbsp chopped fresh mint
3 tbsp chopped fresh parsley
1 tbsp chopped fresh coriander
2 medium tomatoes, diced
juice of 1 lemon
5 tbsp olive oil
salt and pepper
- Place the bulgur wheat in a glass bowl and cover with just enough boiling water and cover with clingfilm. Leave to soak for 20 minutes.
- If the bulgur wheat is soggy, drain in a sieve.
- Fluff well with a fork and add the rest of the ingredients. Season to taste.
- Allow the ingredients to infuse for half an hour.