250g packet baby beetroot in mild malt vinegar, diced
4 spring onions, finely chopped
115g bulgur wheat
4 tablespoons extra virgin olive oil
1 tablespoon lemon juice
Small handful mint, chopped
Small handful flat leaved parsley, chopped
A pinch of salt and freshly ground black pepper
Prepare the wheat.
Put the wheat into a bowl with 150ml boiling water and set it aside to soak for 45 – 60 minutes. When the time is up the wheat should be cool and the water would have been absorbed.
Add the beetroot.
Add the beetroot to the bowl with the bulgur wheat and fold the ingredients together.
Make the salad.
Dice the tomatoes and put them into a bowl with the herbs and the spring onions. Add the wheat and beetroot to the mixture and fold the ingredients together.
Finish off the salad.
Whisk together the oil and the lemon juice with a little salt and freshly ground pepper. Add to the salad and mix together.