Tabbouleh with lettuce hearts

Serves 2 Prep: 15 min

2 tbsp bulgur wheat or couscous

1 shallot or small onion

1 large lemon

3 tbsp olive oil

2 firm, medium-sized vine tomatoes

80g bunch flat leaf parsley

1 Little Gem lettuce

Soak the bulgur or couscous in 3 tbsp boiling water for about 5 minutes to soften. Meanwhile, peel, halve and finely chop shallot. Core and finely chop tomatoes. Pick leaves off parsley stalks and finely chop. Mix all ingredients together, season and stir in the lemon juice and olive oil. Cover with clingfilm and chill for up to 24 hours. To serve, separate lettuce leaves, rinse and shake dry. Arrange the curls of lettuce on a platter and loosely fill with tabbouleh.