Preparation info
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By Signe Johansen

Published 2018

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Light and aromatic, this green herb and lemony salad from the Middle East makes a great packed lunch or modest supper.


  • 1 tbsp fine bulgur wheat
  • 4 ripe cherry or baby plum tomatoes, finely chopped
  • ¼


First, soak the bulgur wheat according to the packet instructions. Drain it well so it’s not soggy when you make the salad. Place it in a medium bowl and add the chopped tomatoes, cucumber, lemon zest and juice, and the spices, and mix well with a spoon.

Fold in the herbs and spring onion, then drizzle over the olive oil. Taste and season with salt and pepper accordingly. If you think i