The freshest, brightest, herbiest, tangiest salad around, traditionally eaten wrapped in fresh, unsprayed, vine leaves. It’s never as good as when you first make it, so eat soon after.
Rinse the burghul, then soak in cold water to cover for 1 hour, or until swollen.
Chop the spring onions. Peel the cucumber, halve, scoop out the seeds and finely chop the flesh. Cut the tomatoes in half, squeeze out and discard the seeds and juice, and dice the flesh.
Pick off the herb leaves, wash and dry well, then roughly chop. Drain the burghul and squeeze dry. Toss with the herbs, spring onions, cucumber and tomato.
Mix the olive oil with the lemon juice, cumin, cayenne and sea salt. Pour the dressing over the salad, toss well and serve.
© 2002 Jill Dupleix. All rights reserved.