Soak the cracked wheat in cold water for 10 minutes.
Drain it and put in a pan with 350 ml/12 fl oz cold water. Season with 1 teaspoon of salt and bring to the boil. Lower the heat, cover the pan and simmer gently until the wheat has absorbed all the water and swelled up. This will take about 20-25 minutes. Alternatively, cook in a rice steamer with 1½ times the volume of water to cracked wheat.
Blanch, refresh and peel the tomatoes and cut into small dice. Deseed the pepper arid dice it and the cucumber as small as sanity and time allow. Destalk and chop the parsley and shred the mint. Trim the spring onions and cut at an angle into 2 cm/¾ in lengths. Peel, smash and chop the garlic. Zest and juice the lemons.
Stir the diced vegetables, chopped parsley, garlic, mint and lemon zest into the wheat and refrigerate.
Just before serving, dress with juice from the lemons and the olive oil. Taste and adjust seasoning, if necessary.
© 1995 Alastair Little. All rights reserved.