Tabbouleh

We ate this with some cold roast lamb, and pitta breads.

Makes enough for four greedy adults, as a side dish (would be lovely too with some sharp cheese, like feta).

You'll need:

125g bulgar wheat
2-3 large tomatoes, chopped
3 spring onions, chopped
lots of flatleaf parsley, chopped
a good handful of mint, chopped
4 tablespoons olive oil
2 tablespoons lemon juice (I used the juice of 1 lemon)

Soak the bulgar wheat in hot water for 20 minutes or so, until it's softened. Drain, and run under the cold tap.

Chuck the bulgar wheat, tomatoes, spring onions, parsley and mint in a large bowl. Mix. Drizzle over the olive oil and lemon juice, and mix again. Season with salt and black pepper.

You can eat this straightaway, but I find it tastes nicer once it's been left for an hour or so, so the flavours have had a chance to mingle.