Tabbouleh

Combine the bulgur wheat and water in a medium-sized mixing bowl and leave to soak for 15 minutes, until the water has been absorbed.Add the remaining ingredients except the plums or currants and feta. Chill for 2 hours to allow the flavours to develop.Add the plums and feta just before serving. Season and toss in the salad leaves.Cook’s note: Bulgur wheat is cracked wheat with a lovely nutty flavour and soft texture, which need only be soaked and not cooked.TASTE’s take:A fresh take on a traditional Middle Eastern salad.