Bulghur wheat salad

Tip the bulghur wheat into a heatproof bowl, pour over 300ml boiling water, cover, and leave to rest for 20 minutes, until most of the water has been absorbed. Tip into a sieve and drain off any excess water.

Scald the tomatoes in a bowl of boiling water for 30 seconds, drain and refresh under cold running water, then peel away the skins. Halve and deseed the flesh, then cut into dice.

Mix the tomatoes with the cucumber and carrot. Rub the bulghur between your fingers to separate the grains, then toss with the vegetables and herbs. Add the lemon juice.

Put the oil, vinegar, garlic and seasoning into a screw-top jar and shake well. Pour the dressing over the salad and toss gently. Cover with cling film and chill for at least 3 hours before serving. Garnish, with a sprig of fresh mint.