Put the bulgar wheat in a bowl and cover with cold water. Leave to stand for at least 1 hour.
Meanwhile, make the dressing by whisking together the allspice, cinnamon, lemon juice and oil.
Strain the bulgar wheat through a fine sieve and leave to stand for 5 minutes, squeezing out as much water as possible. Add the tomatoes, spring onions, parsley and mint to the bulgar wheat. Add the dressing and mix well. Season with salt and pepper to taste. Leaving the salad in the refrigerator for a few hours will intensify the flavours.