- 1 3/4 cups bulgur wheat
- 1 yellow bell pepper, seeded and chopped
- 20 cherry tomatoes, quartered
- 1 small red onion, finely chopped
- 1 (4 inch) piece cucumber, seeded and chopped
- 1 large carrot, grated
- 5 tablespoons chopped parsley
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh mint
- 1 small fresh red chile, seeded, deveined and finely chopped (optional)
- 7 ounces rindless soft goat cheese, crumbled
- Salt and fresh-ground pepper
- Lemon and Cumin Dressing:
- 1/4 teaspoon ground cumin
- 1 small garlic clove, minced
- 1 tablespoon fresh lemon juice
- 3 tablespoons extra virgin olive oil
- To Serve:
- Lettuce leaves
- 12 radishes, sliced
- Put the bulgur wheat in a mixing bowl, pour enough boiling water to cover over, and stir well; leave to soak 15 to 20 minutes.
- Meanwhile, make the dressing. Whisk together the cumin, garlic, and lemon juice in a small bowl, then whisk in the olive oil.
- Drain the bulgur wheat in a sieve, pressing out excess water, then return it to the bowl. Add the bell pepper, tomatoes, onion, cucumber, carrot, parsley, cilantro, and mint, plus the chile, if using. Pour the dressing over the top and season with salt and pepper to taste. Fold gently to mix well.
- Arrange the lettuce leaves on 4 plates or a serving platter. Pile the bulgur salad on the leaves and sprinkle the goat cheese over the top. Garnish with the radishes.