25g bulgur wheat
2 large Vine tomatoes fine diced
1 inch piece cucumber finely diced
1/2 red onion finely diced
large bunch flatleaf parsley finely chopped
small bunch fresh mint leaves finely chopped
20 ml hot water
4 tsp fresh lemon juice
2 tbsp extra virgin olive oil
to taste salt
2-3 gem lettuce
Squeeze your lemon into a bowl, add the hot water and the bulgur wheat. Put to the side until all the liquid has been absorbed.
Cut the tomatoes in half discard the seeds, remove the stalks and drain the excess liquid. Dice the flesh as small as you can.
Core the cucumber and dice.
Finely chop the red onion, flatleaf parsley and the fresh mint leaves.
In another bowl combine the tomatoes, cucumber, red onion, parsley and mint leaves.
Check that the bulgur wheat has absorbed all the liquid, if not drain the excess liquid before adding to the bowl. (the bulgur wheat should be fluffy)
Add the remaining lemon juice, olive oil and season to taste, mix well.
I usually make this the day before and chill into fridge overnight to let all the flavours develop.
When you are ready to serve, wash and dry the gem lettuce leaves, fill the leaves with the tabbouleh.
Alternatively you can serve with flatbreads.