150g Bulgar wheat
450 ml boiling water
4 tomatoes, seeded and chopped finely
2 cucumbers, peeled and grated
4 spring onions, chopped finely
1 yellow or orange pepper, de-seeded and chopped finely 3 cloves garlic, crushed
50g fresh parsley, chopped
30g fresh mint leaves, chopped
Zest and Juice of 1 large, un-waxed lemon
Pinch of LoSalt
6 tablespoons extra virgin olive oil
Makes a lovely big bowlful that will keep in the fridge for up to 3 days
Although this does contains carbs in the bulgar wheat, the amounts are low and balanced with all the other ingredients, so this is fine to have in the 2nd half of your eating day.
- Start by placing the bulgar in bowl and cover with 450ml of boiling water. Soak for 30 minutes then drain and squeeze out excess water through a sieve.
- In a large mixing bowl, combine the cooked bulgar wheat with all the salad ingredients and toss in the lemon juice, zest, LoSalt and olive oil. Refrigerate before serving. Toss again prior to serving.