- 250ml bulgar wheat
- 500ml boiling water
- 125g cocktail tomatoes, halved
- 1 Mediterranean cucumber, peeled halved and sliced
- 125ml chopped parsley
- 125ml chopped mint
- 50g pine nuts, toasted
- 60ml olive oil
- 30ml lemon juice
- 5ml Dijon mustard
- Salt and pepper
- Put the bulgar wheat into a bowl. Pour over the boiling water and set aside for 20 minutes. Pour it into a sieve and leave to drain well.
- Put the bulgar into a bowl and add the remaining ingredients. Toss well.
- Pour over the dressing and serve.
- Dressing: Combine all the ingredients and mix well.