Lebanese Tabbouleh
Marie Husni shares a recipe from her Oxford restaurant

2 medium tomatoes, cut into small pieces
1/2 cucumber, peeled, cored and cut into small pieces
1/3 cup fine bulgur (cracked wheat)
2 cups fresh parsley
4 stalks green onion, chopped into small pieces
2 tablespoons dried mint or
1/4 cup chopped fresh mint
1/2 cup fresh lemon juice
1/4 cup olive oil
Salt and pepper to taste

Soak bulgur in water for 30 minutes. Drain in a sieve, pressing on the bulgur to remove any excess liquid. Then toss the bulgur with the rest of the ingredients until well combined.