Tabbouleh

• porce: Serves 6-8

Ingredience

140g bulghur wheat

220ml boiling water

Juice of 2 lemons

4 tbsp olive oil

Salt and black pepper

1 red onion, thinly sliced

Generous handful of fresh flat-leaf parsley, chopped

Small handful of fresh mint leaves, chopped

1 cucumber, deseeded and chopped

200g cherry tomatoes, halved

Pokyny

1 Place the bulghur In a large bowl. Pour in the boiling water and add the lemon juice, olive oil and about one teaspoon of salt. Stir, then leave to stand at room temperature for about

2 Add the remaining ingredients and season to taste with salt and black pepper. Stir to mix well, then cover and refrigerate for at least two hours to allow the flavours to merge.