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by Charlotte Watts

Serves 4

175 g bulghur wheat or quinoa (wheat-free option)
1 bunch of mint
3 bunches of flat-leafed parsley
8 tomatoes, seeded and chopped
1 medium onion, finely chopped
2 tbsp olive oil
Juice of 1 to 1/2 lemon


  1. Cook the bulghur wheat or (or quinoa) as per the instructions on the packet, leave to cool down to room temperature in a bowl.
  2. Clean the mint and parsley, then chop coarsely and remove stalks.
  3. Seed and chop the tomatoes and finely chop the onion.
  4. Add the mint, parsley, tomatoes and onion to the bulghur wheat (or quinoa) and toss until combined.
  5. Mix together the olive oil and lemon juice and pour it over, mixing thoroughly and seasoning to taste.

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