Persian Grain Salad
8,1 / 10
Delicious served cold on a hot summer's day.
Add the bulgur to around 1 l cold salted water. Bring to the boil and simmer over a low heat for around 10 minutes, then leave for a further 15 minutes to swell. The bulgur should be cooked but still have a slight bite.
Allow the bulgur to cool slightly, and then mix through the spring onions, garlic, tomatoes and fresh herbs. Mix through the lime juice and oil and season to taste with salt and ground black pepper.