Place the burghul in a bowl, cover with 2 cups water and leave for 1 ½ hours.

Cut the tomatoes in half, squeeze gently to remove any excess seeds and cut into 1/2 inch cubes. 

Cut the cucumber in half lengthways, remove the seeds with a teaspoon and cut the flesh into 1/2 inch cubes. 

For dressing, place the lemon juice and 1 ½ teaspoon salt in a bowl and whisk until well combined. 

Season well with freshly ground black pepper and slowly whisk in the olive oil. Drain the burghul and squeeze out any excess water, spread the burghul out on a clean paper towel and leave to dry for about 30 minutes. 

Put the burghul in a large salad bowl, add the tomato, cucumber, spring onion, parsley and mint, and toss well to combine. 

Pour the dressing over the salad and toss until evenly coated.