Meals and Courses

  • 150 g (5 oz) bulgar wheat
  • 400 g (13 oz) cherry tomatoes, diced
  • 6 spring onions, finely chopped
  • 1 bunch of parsley, chopped
  • small bunch of mint, chopped
  • salt and pepper
  • ¼ teaspoon allspice
  • ¼ teaspoon cinnamon
  • juice of 1 lemon
  • 4 tablespoons olive oil

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.

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