Put water on to boil. Put the burghul in a large saucepan with 700 ml cold water. Bring to the boil, reduce the heat and simmer for 8–10 minutes, just until the burghul has absorbed all the water.
Meanwhile, top and tail the green beans and chop into 2.5cm pieces. Put into a saucepan with the frozen peas. Cover with the boiling water, add a little salt, and return to the boil. Cook for 1–2 minutes, then drain.
Trim and thinly slice the spring onions. Dice the tomatoes. Grate the rind of the lemon and squeeze the juice. Add them all to the burghul and fluff up the mixture with a fork.
Add the cooled beans and peas to the tabbouleh. Chop the parsley, mint, chives or dill and add to the salad. Rinse and dry the lettuce leaves and put aside.
To make the honey and mustard dressing, whisk all the ingredients together in a bowl, then pour over the tabbouleh and mix well. Serve with the lettuce leaves.
NUTRIENTS PER SERVING:
good source of vitamins A, B group, C, E and folate, and iron.
In the Middle East this salad is eaten by rolling a spoonful of the tabbouleh inside a lettuce leaf and picking it up with the fingers.