Ingredients

• 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)

Directions

• Rinse the bulgar wheat in several changes of cold water
• drain well and put in a large salad bowl.Spread the diced tomatoes and their juice over the bulgar then add the sliced onions. Put the chopped parsley over the spring onions
• looking out for big pieces
• if there are any
• take them out and chop them finely. Add the chopped mint to the parsley
• cover with a clean kitchen towel and leave for about half an hour for the bulgar wheat to absorb the tomato juices and soften.
• Season with cinnamon
• allspice
• pepper and salt to taste. Add the lemon juice and olive oil and mix well together. Taste
• adjust seasoning if necessary and serve immediately with either Little Gem lettuce or fresh vine leaves.