Organic bulgur salad

Serves: 5
Ingredients
For the bulgur:
Bulgur 250 gm
Water 300 ml
Olive oil 1 tbsp
Salt 10 gm
For the salad:
Cherry tomato, diced (blend with 10ml olive oil and keep aside) 500 gm
Radish, thinly sliced 150 gm
Parsley, chopped 150 gm
Mint leaves, chopped 50 gm
Lemon juice 50 ml
Garlic, finely chopped 20 gm
Olive oil 50 ml
Iceberg lettuce, chopped 100 gm
Salt and pepper to taste
Method
In a bottom heavy saucepan, add the water, olive oil and salt, and bring to boil over high heat.
Take pan off the heat and stir in the bulgur with a wooden spatula to moisten evenly.
Wrap bulgur with cling film or place in container with a tight lid for ten minutes. Remove and fluff bulgur with a fork; set aside to refrigerate.
Add the radish, garlic and lemon juice to a mixing bowl.
Add the blended mixture of tomato and olive oil.
Pour in cooked bulgur along with roughly chopped lettuce, parsley and mint. Mix well.
Season with salt and pepper and serve.