(4 persons)

125 gr bulghar wheat
90 ml extra virgin olive oil
juice of 1/2 small lemon
1 garlic clove, peeled and crushed
3/4 ripe tomatoes
6 spring onions finely chopped
60 ml chopped fresh parsley
30 ml chopped fresh mint
salt and pepper
mint sprigs, to garnish

Put the bulghar wheat in a bowl

Add to the bulghar the olive oil, lemon juice and garlic. Skin the tomatoes if preferred, then dice. Add to the mix

Finely chop spring onions and herbs. Add to the mix

Season with salt and pepper to taste. Cover and leave to infuse for sevarl hours or overnight until ready to serve. Garnish with mint to serve