200g - bulgar wheat
½ cucumber
6 tomatoes - seeded
4 spring onions - washed
100g flat leaf parsley - finely chopped
100g fresh mint - finely chopped
1 lemon (juice only)
1 pint vegetable stock
3 tbsp olive oil

METHOD

Wash the bulgar wheat twice, put in a bowl and pour in enough stock to cover.
Leave to stand for 15-20 minutes until the bulgar wheat has soaked up the stock.
Leave to one side to cool.

Cut the cucumber into quarters lengthwise and get rid of the seeds. Cut into small pieces and put them in a clean bowl.

Cut the tomatoes into cubes and add to the cucumber. Then add the herbs, spring onions and lemon juice.

When the bulgar wheat has cooled sufficiently, mix with the vegetables and serve.

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