200g bulgur wheat
1 cucumber, peeled, deseeded and diced
6 medium tomatoes, diced
Bunch of spring onions or 1 small red onion, finely chopped
Large bunch of fresh flatleaf parsley, finely chopped
Large bunch of fresh mint, chopped
1 garlic clove, finely chopped
3 tbsp olive oil
Juice 1 large lemon
1. Place the bulgur wheat in a large bowl and pour over boiling water until just covered. Cover with a clean tea towel and stand for 15 minutes, until tender. Drain the bulgur wheat well and place in a sieve. Squeeze out the excess water using a spoon.
2. Place the cucumber, tomatoes, onions and herbs in a large bowl and toss together well. Add the drained bulgur wheat, garlic, olive oil and lemon juice and season well to taste.
3. Serve with griddled or barbecued chicken breast.
- This calls for a crisp, refreshing Sauvignon Blanc. Pick one from France’s Loire Valley.