Wash the tomatoes, parsley and mint

Hold the bunch of parsley tightly between one hand and finely chop with a sharp knife.

Slice the tomato into several rings, then finely chop each one.

Chop the mint and onion finely. Add everything to a large bowl.

Sprinkle on the sweet black condiment, salt, sumac

Soak the bulghur for five minutes before serving.

Add a generous drizzling of extra virgin olive oil.

Squeeze the lemon and add to the bowl, taste everything and balance the dressing with extra salt/lemon if required.

Add the bulghur and mix thoroughly.

Serve with optional lettuce leaves.