This is a lovely summer salad i made today
Soak bulgar wheat in boiling water half an hour. Sqeeze most of the water out with you’re hand. Drain a tin of chickpeas. Cut cherry tomatoes in half, 1/2 cup spring onion, handfull parlsey and copped mint. Juice of 1 lemon, 2 tsp. redwine vinegar and drizzle with olive oil. Salt and pepper to taste. Mix and enjoy!
Lorraine Marais Saffy
