Tip the burghul into a heatproof bowl, pour in 300 ml of boiling water, cover and leave to soak for 20 minutes, or until most of the water has been absorbed. Tip into a sieve to drain off any excess water.
Scald the tomatoes in a bowl of boiling water for 30 seconds, drain, then refresh under cold running water. Peel off the skins, then scoop out the seeds and dice the flesh.
Mix the tomato flesh with the cucumber and carrot. Rub the burghul between your fingers to separate the grains, add to the vegetables with the herbs and toss together. Sprinkle with the lemon juice.
To make the dressing, put the oil, vinegar, garlic and seasoning into a screw-top jar and shake well. Pour the dressing over the salad and toss gently. Cover with plastic wrap and chill for at least 3 hours before serving. Garnish with a sprig of fresh mint.
• Burghul is cooked, dried and crushed wheat kernels. If you don't have any burghul, you can replace it with an equal amount of couscous. Cook according to the packet instructions. • If you like, add a few sliced spring onions and a little crumbled fetta to the salad.