This site is optimised for modern web browsers, and does not fully support your version of Internet Explorer
Recipes

Parsley, tomato and bulgar wheat salad

Parsley, tomato and bulgar wheat salad

The fine bulgar wheat in this easy salad soaks up just enough water and tomato juices to be tender, but still with bite.

Unfortunately we are unable to add this recipe to your favourites, please try again later.

Ingredients

  • 30g/1¼oz fine bulgar wheat
  • 600g/1lb 5¼oz firm ripe tomatoes, diced into small cubes, 0.5cm/¼in square
  • ½ bunch spring onions, trimmed and very thinly sliced
  • 2 bunches flatleaf parsley, (about 400g/14lb¼oz on the stalk), very finely chopped
  • small bunch mint, (about 70g/2½oz on the stalk), leaves only, very finely chopped
  • ¼ tsp ground cinnamon
  • ½ tsp ground allspice
  • ½ tsp finely ground black pepper
  • salt
  • 1 lemon, juice only
  • 5 tbsp extra virgin olive oil
  • 4 Little Gem lettuces, washed and quartered (or fresh tender vine leaves or white cabbage leaves, washed and dried)