Middle Eastern Tabbouleh Salad

Whisk lemon juice and olive oil together in a bowl. Place the parsley between 2 pieces of paper towel to remove as much moisture as possible.

Rinse bulgur wheat under cold water. Place in a small bowl and cover with boiling water. Leave to swell, around 20 minutes.

Cut tomatoes into quarters. Use a knife to cut out the seeds and discard. Blot the inside of the tomatoes with paper towel then dice the flesh into small pieces.

Drain bulgur and mix with parsley, mint, spring onion, tomatoes and dressing mixture. Combine well and top with some freshly ground pepper.