This Middle Eastern salad is a classic summer dish – and a perfect accompaniment to a barbecue. It often has more parsley than this version, but I prefer it more subtle. I add a few more tomatoes instead. You can also be creative and add celery, spring onions and/or cucumber.

METHOD

• Boil the water and add the salt and a tablespoon of the oil.
• Put the bulgur wheat in a bowl and pour the boiling water over it then cover it with cling film.
• Leave it to stand for 10 minutes.
• Meanwhile, chop the parsley, the mint and the tomatoes and mix them in a salad bowl.
• Add the crushed garlic, the lemon juice and remaining salt and olive oil. Mix well.
• When the bulgur is ready, fluff it up with a fork to separate the grains.
• Add it to the bowl with the herbs and tomatoes.
• Stir well, taste and correct seasoning if needed.
• Add a drizzle of extra virgin olive oil just before serving.

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