Boil the kettle and put the Bulgur Wheat into a large bowl. Cover with 140ml boiling water and leave for 20 mins or so…
[If you use Fine Bulgur Wheat the above method works; if you can't buy Fine, get Regular and maybe steam the bowl for 10 minutes to make sure it is properly cooked. There'll be instructions on the packet - but be aware not all Bulgur Wheat is the same]
Chop the Spring Onions, Olives and the Herbs – and gently mix all these ingredients with the Bulgur Wheat. Add the juice of a Lemon (maybe a little Zest too) and serve…
This is delicious with a dollop of Greek Yoghurt; goes very well with grilled Lamb or Fish; is particularly good with Aubergine Chermoula (another great Ottolenghi recipe)