- 1 cucumber
- 1 bunch of flat leaf parsley, finely chopped
- 2 tomatoes
- 1/4 iceberg lettuce
- 2 tbsp olive oil
- 50g bulgur wheat
- Juice of fresh lemon
Rinse the bulgur wheat in a sieve until the water runs clear. Drain well, then transfer to a bowl. Pour over 200ml boiling water, cover with cling film and leave to soak for 30 minutes or so while you prepare the rest of the ingredients.
Finely dice all the vegetables. Thoroughly drain the bulgur then add to the vegetable mix, along with the lemon juice and olive oil. Mix thoroughly, season and serve.