A cooling combination of mint and cucumber give this salad a delicious vibrant flavour - perfect for picnics and beside kebabs from a barbecue. It should look positively green with chopped herbs.

Ingredients - serves 6

200g cracked wheat (burghul)
2 large tomatoes, chopped
1/2 cucumber, diced
bunch spring onions, thinly sliced
3-4 tbsp lemon juice
4 tbsp olive oil
50g chopped parsley
50g chopped mint
salt and pepper to taste

2-3 little gem lettuce

Method

Place the burghul in a large bowl with sufficient water for it to be well covered and leave to stand for 20 minutes. Test to make sure it has plumped up and has softened and if not leave a few minutes longer. Once tender, drain and squeeze out excess water.

Fold the chopped tomatoes, spring onions, cucumber and herbs into the cracked wheat. Add seasoning to the burghul, olive oil and lemon juice, taste and adjust if necessary. Refrigerate for about an hour before serving. The salad will be quite green, cool, fresh flavoured and with some crunch from the cucumber.

Line a large bowl with crisp leaves of little gem lettuce and fill the centre with tabbouleh - diners can lift salad on a leaf and eat.