|Ready in: 20 minutes||2 portions|
- 50g bulgur wheat
- 50g parsley, chopped
- 200g tomatoes, ripe but still firm
- 3 spring onions, finely sliced
- juice 1 lemon
- 3 tbsp olive oil
Rinse the bulgur wheat in a sieve until the water runs clear. Drain well, then transfer to a bowl. Pour over 200ml boiling water, cover with cling film and leave to soak for 30 mins or so while you prepare the rest of the ingredients.
Keeping the parsley in a bunch, chop the leaves roughly. Put it in a large bowl and add the tomato and spring onion.
Thoroughly drain the bulgur, then add to herbs, along with lemon juice and olive oil. Mix thoroughly, season and serve.Enjoy!