175 g (6 oz) bulgar wheat
300 ml (½ pint) boiling water
1 red onion, finely chopped
3 tomatoes, diced
½ cucumber, chopped
10 tablespoons chopped parsley
5 tablespoons chopped mint
100 ml (3½ fl oz) lemon juice (for Dressing)
2 teaspoons olive oil (for Dressing)
pepper (for Dressing)
Put the bulgar wheat in a bowl. Pour over the boiling water and leave to stand for 30 minutes, or according to the packet instructions, until the grains swell and soften.
Drain the bulgar wheat and press to remove the excess moisture. Put the bulgar wheat in a salad bowl with the onion, tomatoes, cucumber, parsley and mint and toss to combine.
Make the dressing by combining all the ingredients in a screw-top jar. Pour over the salad, toss well and serve.
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