Bulgur Salad

I had to find a whole lot of recipes using bulgur for my f-i-l as he cannot have rice for health reasons. It is low in cholestrol and high in dietary fibre. I would urge the health conscious to incorporate bulgur into their diet. The cooking time is the time it takes for the bulgur to soak.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 115  g bulgur wheat
• 115  g mange-touts peas
• 2  spring onions
• 2  ripe tomatoes
• 115  g cucumbers
• 3  tablespoons fresh parsley, chopped (I use cilantro instead sometimes)
• 3  tablespoons of fresh mint, chopped
• 3  tablespoons olive oil (some prefer the virgin)
• 1  large limes, juice of or 2  small limes, juice of
•  salt & fresh ground pepper
• 3 -5  sprigs mint (to garnish)
•  cucumbers, slices or  tomatoes, cubes can be used as well (to garnish)

Directions

1. Cover the bulgur with boiling water and leave to soak for 30 mins.
2. Boil water in a saucepan and blanch the mangetout, and refresh them so that they retain their colour by soaking them in icy cold water.
3. Drain and cut into strips crossways Slice the spring onions too using around 3 inches of the green stalks too Chop the tomatoes and cucumber too Put all the veges in a large bowl.
4. Drain the bulgur completely in a sieve.
5. and mix into the bowl of vegetables.
6. Chop the herbs and throw them in too.
7. Add the oil and lime juice (if you are serving immediately) and the seasonings.
8. Mix well.
9. Garnish with mint.
10. You can also line the sides of the bowl with the tomato and cucumber slices or cubes.
11. Note:If you need to make this ahead.
12. This can be covered and stored in the refrigerator for a day or two but the lime juice will have to be omitted in the preparation and will have to be added just before you serve.