Ingredients

The following ingredients have 4 Servings
  • 150 g bulgur and quinoa mix
  • 150 g cucumber (optional)
  • 4 tomatoes
  • 8 spring onions (sliced)
  • 50 g flat leaf parsley
  • 50 g fresh mint
  • grated zest and juice 1 lemon
  • 60 ml extra virgin olive oil
  • salt and freshly ground black pepper

Instruction

  • Place the bulgar and quinoa mix in a heatproof bowl and cover with boiling water. Allow to stand for 20 minutes until the bulgur has softened and is tender to the bite. Drain well.
  • Cut the cucumber in half, scoop out and discard the seeds, then cut into small dice. 
  • Cut the tomatoes in half, scoop out and discard most of the seeds, dice the flesh. add to the bulgur along with the cucumber and spring onions. Toss lightly to combine
  • Finely shred or coarsely chop the parsley and basil. Add to the bowl and toss until well combined.
  • Add the lemon zest, juice and olive oil. Season well and toss well. Transfer to a serving bowl and serve lightly chilled or at room temperature.