Tabbouleh (Cracked Wheat Salad)

The great thing about this salad is that you can make it in advance without it wilting and going soggy and it is easy to transport in a tupperware container.  Packed with herbs and full of fibre, protein and folic acid from the bulgur wheat it makes a delicious Summer salad.

1. Put the bulgur wheat in a sieve and rinse with cold water to remove any dust or grit then put it in a bowl with 3 cups (750ml) of boiling water.  Cover the bowl with cling film and leave it for 25 minutes then drain it through a sieve, fluff up the wheat with a fork and put it into the serving dish.
   
2. Remove the ends, peel and finely chop the onion. Add it to the bulgur wheat.
   
3. Halve the tomatoes, remove the green stem and using a teaspoon remove the seeds and discard.  Finely dice the tomatoes and add them to the bulgur wheat.
   
4. Wash the herbs in cold water and shake them dry.  Chop the parsley and mint leaves finely and add them to the wheat.
5. Drizzle the olive oil and lemon juice over the wheat and sprinkle over the salt.  Give everything a good mix to combine.