Serves: 4-6
  • 100g bulgur wheat
  • 1 small red onion, finely chopped
  • pinch salt
  • 2 tbsp flat leaf parsley, chopped
  • 2 tbsp mint leaves, chopped
  • 1 lemon, juice
  • 60ml olive oil
  • 2 ripe tomatoes, diced
  1. To make this typically Middle Eastern dish, place the bulgur in a bowl, stir in about 125ml cold water, cover and refrigerate overnight to absorb the water.
  2. Drain bulgur through a fine sieve to remove any remaining water, place in a bowl and add everything but the tomatoes.
  3. Leave in the fridge for at least a couple of hours before serving, adding the tomatoes just before you eat.


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