Tabbouleh

130g / 4 3/4 oz burghul (bulgur)
3 ripe tomatoes
1 Long cucumber
4 spring onions, sliced
120g / 4 oz chopped flat-leaf parsley
25g / 1 oz chopped mint

For the Dressing:
4 tablespoons lemon juice
3 tablespoons olive oil
1 tablespoon extra virgin olive oil

Place the burghul in a bowl, cover with 500ml / 17 fl oz of water and leave for 1 1/2 hours.

Cut the tomatoes in half, squeeze to remove any excess seeds and cut into 1cm / 1/2 inch cubes. Cut the cucumber in half lengthways, remove the seeds with a teaspoon and cut the flesh into 1cm / 1/2 inch cubes.

To make the dressing, place the lemon juice and 1 1/2 teaspoons salt in a bowl and whisk until well combined. Season well with freshly ground black pepper and slowly whisk in the olive oil and extra virgin olive oil.

Drain the burghul and squeeze out any excess water. Spread the burghul out on paper towels and leave to dry for about 30 minutes. Put the burghul in a large salad bowl, add the tomato, cucumber, spring onion, parsley and mint, and toss well to combine. Pour the dressing over the salad and toss until evenly coated.