Pour 160 g boiling water over 80 g bulgur, cover and swell for 12 minutes; do not drain water.

Ingredients

• 80 gBulgur, dry
• 180 gParsley, fresh
• 35 gSpearmint, fresh
• 450 gTomatoes, red, ripe, raw, year round average
• 70 gOnions, raw
• 100 gLemon juice, raw
• 60 gOil, olive, salad or cooking
• 4 gSalt, table
• 160 gBeverages, water, tap, drinking

Method

1. Pour 160 g boiling water over 80 g bulgur, cover and swell for 12 minutes; do not drain water.
2. Finely chop 180 g parsley and 35 g mint; dice 450 g tomatoes and 70 g onion.
3. Toss cooled bulgur with vegetables, 100 g lemon juice, 60 g oil and 4 g salt; divide between six bowls.