Minted tabouli salad

1.Place burghul in a bowl, add water and leave to sit for 15 minutes. Drain any excess water then firmly squeeze out any remaining water.

2.Place cucumber, shallots, parsley and mint in a bowl, add burghul and stir to combine.

3.Add the lemon juice, extra virgin olive oil and season to taste with sea salt and pepper.

4.Serve as a side salad with the lamb koftas and tahini sauce.