Wash all the ingredients thoroughly.

Hold the bunch of parsley tightly between one hand and finely chop with a sharp knife, add to a large bowl

Slice the tomato into several rings, then finely chop each one

Chop the mint, onion and spring onion finely

Sprinkle on the seven spice, sumac and salt

Soak the bulgur wheat for five minutes before serving

Add a generous drizzling of extra virgin olive oil, along with the bulgur wheat and lemon juice

Taste and balance the dressing with extra salt/lemon if required

Serve with optional lettuce leaves.