For the salad

Approx 250g bulgur wheat
1 cup flat leaf parsley, leaves picked and chopped
1 cup fresh oriander leaves, chopped
1/2 cup mint, leaves picked and chopped
1 cucumber, halved and sliced
1 red onion, halved and sliced
10 cherry tomatoes halved
2 tbsp pumpkin or melon seeds

For the dressing

100ml olive oil
3 tbsp balsamic vinegar
1 tsp Dijon mustard
1 tsp fennel seeds, crushed
1 clove garlic, finely chopped
1 tsp runny honey
1 tbsp chilli flakes

Bring a pan of water to the boil and add in the bulgur wheat. Simmer for 10 to 15 minutes on a low heat, then drain and let cool.

Whisk together all the dressing ingredients. Mix all the remaining ingredients into the bulgar wheat and season to taste. Serve with the dressing drizzled over.

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