50g (2ozs.) Bulgar wheat
4 large ripe tomatoes or a handful of teeny toms (skinned)
large bunch of coriander and flat leaf parsley - washed/rinsed
small bunch of mint leaves (if wanted)
1 small red onion - peeled
approx. 4 tablespoons of lemon juice (to taste)
approx. 4-5 tablespoons of a good olive oil (Gusto Fruttata olive oil is delicious)
sea salt, ground black pepper
1. Make the Bulgar as per packet instructions - drain, cool and fluff up
2. Cut the stalks from the parsley and coriander and place in food processor (or finely shop by hand)
Adding the onion and some of the lemon juice. Process until nicely chopped but not mushy.
3. Put the parsley mix into a bowl, adding the bulghar - you may not need to add all of it.
4. Chop the tomatoes and add to the mix with olive oil, seasonings and remaining lemon juice.
Do taste to make sure you have enough salt and lemon juice (or too much!)
This salad keeps really well (covered) in the fridge for several days.
Serve with warm pitta.
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