125 g bulgur wheat
50 ml lemon juice
20 ml extra virgin olive oil
A good handful each of chopped parsley, mint & lemon balm
Small red onion, finely diced
1 small cucumber finely diced
2 good-sized tomatoes or equivalent (approx 150g)
Dash of balsamic vinegar
Sea salt & freshly ground black pepper
Place bulgur wheat into a mixing bowl and cover with boiling water by approximately 5mm leave for 15 minutes. It should be light & fluffy when the surface is broken up with a fork. If necessary drain off any excess water and press as much moisture out as possible.
Mix with the other ingredients.
Refrigerate for 30 minutes before serving with lemon wedges or keep in the fridge for snacks and packed lunches.