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185 g (6oz) bulgar wheat
60 ml (2 fl oz/ ¼ cup) lemon juice
60m1(2 fl oz/ ¼ cup) virgin olive oil
1 tablespoon finely chopped Spanish onion
6 spring onions, finely chopped
90 g (3 oz) bunch flat leaf parsley, chopped
30 g (1 oz) fresh mint, chopped
salt and pepper
1 cos lettuce
cherry tomatoes and parsley sprigs, to garnish
Put bulgar into a bowl, cover with warm water and leave to soak for minutes. Squeeze out excess water and put bulgar into a bowl. Add lemon juice, oil, onion, spring onions, parsley and mint and season to taste with salt and pepper. Mix together, then chill for a least 1 hour.
To serve, arrange cos lettuce leaves around the edge of a platter, spoon salad in the centre and garnish with cherry tomatoes and sprigs of parsley.