1 cup cooked bulgur wheat or couscous
1 bunch parsley, washed and finely chopped
1 punnet strawberries
4 spring onions
1 Lebanese cucumber
Juice of 1 lemon
¼ cup extra virgin olive oil
Salt and pepper
Crusty bread, to serve (optional)
Take the strawberries out of the fridge 20 minutes before preparing to bring them up to room temperature.
Finely slice spring onions and place in a large salad bowl. Top and tail the cucumber, then slice in half lengthways. Discard the seeds by scraping out with a spoon, then finely dice and add to the bowl with the spring onions and the chopped parsley.
Add the bulgur wheat or couscous and stir to mix.
Remove green from strawberries, then dice them so they are roughly the same size as the cucumber. Add them to the salad bowl and stir again.
Pour over the lemon juice, olive oil, and season with salt and pepper. Let rest for 15 minutes before serving with crusty bread.