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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 cucumber, deseeded and finely chopped
  • grated zest and juice of ½ unwaxed lemon
  • a pinch of ground cinnamon
  • a pinch of ground coriander
  • 1 small bunch of parsley, leaves very finely chopped
  • ½ small bunch of mint, leaves very finely chopped
  • 1 spring onion, thinly sliced
  • 2 tbsp olive oil
  • sea salt and freshly ground black pepper
  • 1 small baby gem lettuce, to serve
  • grilled halloumi and flatbread or pita bread, to serve (optional)


    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.

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