-Add ½ cup coarse bulgur to a medium sized bowl.

-Add ¼ tsp salt and 1 cup boiling water.

-Cover and let stand until tender, about 25 minutes.

-Drain in a sieve, pressing to remove excess liquid.

-Toss bulgur with ½ tsp salt and ¼ tsp black pepper.

-Add 1 bunch of finely chopped flat leaf parsley (we like to use a food processor to chop it really well).

-Then add the following:

1 pint halved Sungold cherry tomatoes

1 peeled and seeded chopped cucumber

1 clove chopped garlic

3 TBS extra-virgin olive oil

The zest and juice from 1 fresh lemon

1 big pinch of sea salt

-Serve chilled.