Ingredients

• 250g bulgur wheat
• 300ml boiling vegetable or chicken stock or water
• 2 tomatoes, diced
• 4 spring onions, finely chopped
• 60g pistachios, deshelled and roughly chopped
• 3 tbsp flat leaf parsley, finely chopped
• 1 tbsp mint leave, shredded
• juice 1/2 lemon
• 2 tbsp olive oil
• flake maldon salt and freshly ground black pepper

Method

1. Salad: Place the bulgur wheat in a bowl, pour over the boiling stock or water and cover the bowl with cling film. Set aside for 25-30 minutes.
2. Drain away any liquid from the bulgur wheat.
3. Stir in the remaining ingredients until well distributed. Set the salad aside until ready to serve. The Salad can be refrigerated for a couple of hours before serving.
4. To Serve: Sprinkle over the parsley over the salad and serve.