Spring Tabbouleh with Chervil

Ingredients

• 1/3 cup bulgar wheat
• 2 cups mixed salad leaves (can be whole or chopped)
• 3 tablespoons finely chopped freshly picked chervil
• 1 & 1/2 cups water
• 3 lemons (zest and juice)
• 4 & 1/2 tablespoons extra virgin olive oil
• 400g cooked black eyed beans
• 1 cup of finely sliced spring onions
• Salt and pepper to taste 
• Mint, parsley or corriander can be used instead of chervil

Directions

Put the bulgar wheat in a mixing bowl and pour over the water and leave to plump up and then drain any excess water.

Roughly chop the chervil and salad leaves. Mix with the bulgur wheat, lemon juice, black eyed beans and spring onion. Pour in the olive oil and add a generous grind of salt and pepper.

Cover and leave in the fridge to give the flavours a chance to mellow and blend. Stir again and adjust the seasoning, adding more lemon juice if needed.