SERVES 6
100g bulgur wheat
4 tbsp olive oil
1½ tsp salt
175ml boiling water
16 cherry tomatoes
1 medium cucumber
200g fresh flat-leaf parsley
15 fresh mint leaves
4 spring onions
3 lemons
½ tsp maple syrup
2 tbsp mixed seeds
Kettle boiled
First cook the bulgur wheat | Put the bulgur wheat, 1 tablespoon of the olive oil and ½ teaspoon of salt into a heatproof mixing bowl | Pour over the boiling water, put a dinner plate on top and set aside for 30 minutes | Remove the plate, fluff up the bulgur wheat with a fork and leave to cool to room temperature
Meanwhile, get the rest of the ingredients ready | Quarter the tomatoes | Chop the cucumber into 5mm cubes | Rip the leaves from the parsley and finely chop, discarding the stems | Finely chop the mint and spring onions | Add the chopped veg and herbs to the bowl | Cut the lemons in half and squeeze in the juice, catching any pips in your other hand | Add the remaining olive oil and salt, the maple syrup and mixed seeds | Tip in the bulgur wheat and fold it into the rest of the ingredients before serving