Crunchy cucumber and zesty preserved lemon put a new spin on this Middle Eastern favourite.
100g/4oz fine bulghur wheat
juice of 2 lemons
1 preserved lemon, rind only, rinsed and chopped
1 small red onion, finely chopped
6 spring onions, thinly sliced
1 medium cucumber, seeded and finely chopped
4 plum tomatoes, seeded and finely chopped
1 large bunch (about 100g) fresh flatleaf parsley, finely chopped
2 x 20g packs fresh mint, leaves finely chopped
1 tsp ground cumin
125ml/4fl oz extra virgin olive oil
cos lettuce leaves
Wash the wheat in several changes of cold water, pouring it back and forth between a large bowl and a very fine sieve until the water is clear. Drain again, tip into a bowl and squeeze over the lemon juice. Leave to soak for 30 minutes.
Combine the preserved lemon in a large bowl with the onions, cucumber, tomatoes, parsley, mint, cumin and 1 tsp salt. Add the wheat after it has softened and then pour in the olive oil. Mix well and taste – you may want to add extra lemon juice or salt. Serve on crispy cos lettuce leaves with wedges of lemon.
Keeps well (without onions) for 24 hours. Refrigerate in an airtight container and stir in onions at the last minute.
213 kcalories, protein 3g, carbohydrate 17g, fat 15g, saturated fat 2g, fibre 2g, added sugar none, salt 0.16