Cranks Bulgur Wheat Salad

225g bulgur wheat

175g dried apricots (not turkish style), washed and finely sliced

4 tbs fresh mint, washed and chopped

3 tbs fresh flat-leaf parsley, finely chopped

6 spring onions, washed, trimmed and sliced

1 garlic clove, crushed

4 tbs lemon juice

3 tbs extra virgin olive oil

Cover bulgur wheat with boiling water and leave to stand for 15 minutes, until water is absorbed.

Combine wheat, apricots, mint, parsley, spring onions, garlic, lemon juice oil, salt and pepper to taste.

Mix well

This works when making ahead of time if you add the dressing just before serving.