Ingredients
Serves 4
350 g Italian passata or 1 small can of tomatoes, liquidised
3 Tbsp bulgur wheat
1 bunch of parsley, de-stalked and finely chopped
1 bunch of mint or coriander, de-stalked and finely chopped
1 bunch of spring onions, finely sliced
Salt and pepper to taste
1 Tbsp oil
Method
Place the passata in a deep bowl.
Add the bulgur.
Mix in the chopped parsley and mint.
Stir in the spring onions.
Season well.
Stir in the oil.
Leave for up to 1 hour to allow the bulgur to swell and soften.
Serve with lettuce.