This refreshing and highly nutritious Middle Eastern salad can be served as a starter or as a main dish. I like to serve it with lots of well-seasoned cucumber and tomato dice.
Soak the bulgar wheat in cold water for about 30 minutes, drain and squeeze well to remove any excess liquid. Stir in the olive oil and some of the freshly squeezed lemon juice, season with salt and freshly ground pepper, and leave aside to absorb the dressing while you chop the parsley, mint and spring onions. Just before serving, mix the herbs with the bulgar wheat, taste and add more lemon juice if necessary. It should taste fresh and lively.
© 2001 Darina Allen. All rights reserved.