140g bulghur wheat
220ml boiling water
Juice of 2 lemons
4 tbsp olive oil
Salt and black pepper
1 red onion, thinly sliced
Generous handful of fresh flat-leaf parsley, chopped
Small handful of fresh mint leaves, chopped
1 cucumber, deseeded and chopped
200g cherry tomatoes, halved
1. Place the bulghur in a large bowl. Pour in the boiling water and add the lemon juice, olive oil and about one teaspoon of salt. Stir, then leave to stand at room temperature for about one hour.
2. Add the remaining ingredients and season to taste with salt and black pepper. Stir to mix well, then cover and refrigerate for at least two hours to allow the flavours to merge.
Per serving: 146 kcals, 8.4g fat (1.2g saturated), 17.4g carbs, 3.8g sugars, 2.8g protein, 1.5g fibre, 0.009g sodium
MAKE IT YOURS:
If you’re more of a carnivore, fry chopped bacon, pancetta or crumbled sausage meat until golden and add to the pasta dish.