This is a middle eastern salad made with bulghul (cracked) wheat and just the thing for barbecued meat.
It took a few goes to get right as the knack is in judging the correct amount of bulghul wheat to use the first time I made it I ended up eating it for days afterward.
Ok for two people fill a half pint glass about about a third full of bulghul wheat, chuck it in a pan and add about twice the volume of water and bring to the boil. after about eight to ten minutes the wheat will have absorbed the water and bulked out. Set aside.
While the bulghul is cooking chop a small red onion into tiny bits along with about eight cherry tomatoes, and a whole bunch of mint. Bung it into a bowl and mix with the bulghul and some shredded cabbage, you don't need much cabbage though. Instead of the onion you can use chives or spring onions if you have them knocking about in the veg rack. Then sprinkle a pinch of sumak over the top. I also added a couple of finly chopped pickled chili peppers for a bit of heat
For the dressing mix the juice of one lemon with some olive oil, pour over the top and give it all a good stir.
Perfect with kebabs.
