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.

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  • 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)