Rinse the bulghar 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 mins or so while
you prepare the rest of the ingredients.
Keeping the parsley in a bunch, chop
the leaves roughly. Don’t worry about the
inclusion of some of the stalks; this all adds
to the flavour. Now do the same with the
mint. Put the chopped herbs in a large
bowl and add the tomato and spring onion.
Thoroughly drain the bulghar, then add to
herb mix, along with lemon juice and olive
oil. Mix thoroughly, season and serve.