Ingredients 

3 bunches curly parsley, washed
1 cup cucumber, diced
1 cup tomato, diced
1/3 cup spring onion, finely chopped
½ cup bulgar
1-2 garlic cloves, crushed
¼ cup olive oil
Juice of 1 lemon
Pinch of salt

Method   

Heat a pot with water over medium heat and cook the bulgar for 10 minutes or according to the packet. Set aside to cool

Cut the stems off the parsley and chop finely

Place the parsley, cucumber, tomato and spring onion into a bowl with the cooled bulgar

In a small bowl mix the olive oil, lemon juice, salt and garlic. Pour over the salad and let it soak for 10 minutes. Serve immediately or chill it for later