Made at the cottage 2013 and served with Thai pork salad.
Recipe inspired by Felicity Cloake's "perfect tabbouleh"
bulgar wheat - 30-40g per person
flat leaf parsley - as much as you can get your hands on, so much in fact I would only cook it if I happened to either be growing it, there was loads on offer in the supermarket, or if Mum and Dad were paying. When finey chopped you should have a parsley mountain.
half a cucumber - de-seeded and finely diced
4 ripe tomatoes - very finely diced, seeds and all
Dressing
lemon juice
lots and lots of extra virgin olive oil
salt and pepper
Cook the bulgar wheat according to the back of the packet and leave to cool. When warm, but not hot, add the chopped parsley, cucumber, tomatoes, (and any other veg you feel like tbh) make the dressing, add and combine. This is great eaten straight away but also survives well in the Fridge, but make sure you eat it at room temperature, not fridge cold. Perfect for Summer, BBQs etc.