BULGHUR WHEAT SALAD WITH MINTY LEMON DRESSING

Ingredients:

Bulghur wheat - 125 gms

Cucumber - 4" piece

Shallots - 2 (peeled)

Baby sweetcorn - 125 gms

Ripe but firm tomatoes - 3

Dressing:

Grated rind of one lemon

Lemon juice- 3 tbsp

Freshly chopped mint - 3 tbsp

Freshly chopped parsley - 2 tbsp

Clear honey - 1-2 tsp

Sunflower oil- 2 tbsp

Salt and freshly ground pepper

Method:

• Place the bulghur wheat in a sauce pan and cover with boiling water.
• Simmer for about 10 minutes, then drain thoroughly and turn into a serving bowl.
• Cut the cucumber into small dice, chop the shallots finely and reserve.
• Steam the sweetcorn over a pan of boiling water for 10 minutes or until tender.
• Drain and slice into thick chunks.
• Cut a cross on the top of each tomato and place in boiling water until their skins start to peel away.
• Remove the skins and seeds and cut the tomatoes into small dice.
• Make the dressing by briskly whisking all the ingredients in a small bowl until mixed well.
• When the bulghur wheat has cooled a little, add all the prepared vegetables and stir in the dressing.
• Season to taste with salt and pepper and serve.