Instructions

1. Cook or soak the bulgur according to the instruction on the packaging instructions, then let it cool.
2. Meanwhile, put the diced cucumber and tomatoes in a sieve and scatter some salt on top. Combine well and rest the sieve on top of a bowl for about 10 minutes.
3. Put the parsley and mint in a small food processor and process until you get a coarse mixture.
4. Measure out 2 -2.5 cups of cooked/soaked bulgur into a mixing bowl. Add the oil, lemon juice and garlic. Then add the chopped herbs, then the strained cucumber and tomato pieces. Gently toss, then fold in the spring onions.
5. Taste, then adjust the seasoning, lemon juice and oil to your liking.
6. Let the salad rest for 15 minutes before serving. You can store it for3-4 days in the refrigerator, covered in a bowl.