Tabbouleh

100 g/4 oz fine bulgar (cracked wheat)
4 spring onions, trimmed and finely chopped
4 tablespoons finely chopped parsley
2 tablespoons finely chopped mint
2-3 tablespoons olive oil
juice of V2 lemon
salt
freshly ground black pepper
Garnish:
black olives
diced red peppers

Cover the bulgar with plenty of cold water and leave to expand for about 30 minutes. Drain the bulgar first in a sieve, then squeeze out in a piece of muslin to remove as much moisture as possible.

Mix the bulgar with the spring onions, parsley, mint, olive oil and lemon juice and season with salt and pepper.

Pile the tabbouleb into mounds on small serving plates. Garnish with black olives and red pepper, and serve with hot wholemeal pitta bread. SERVES 4