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 it needs more lemon juice, spices or olive oil, go for it. This is a salad that you can make your own, so taste as you go.
Cover and set aside for 1 hour, or up to a few hours, before serving with baby gem lettuce leaves and flatbread or pita bread if you wish.