3/4 cup burghal (cracked wheat)
3/4 cup water
2 bunches Italian parsley
1 bunch chives
1 1/2 cups fresh basil
1/2 cup fresh mint
4 spring onions, chopped
3 tomatoes, chopped
1/3 cup lemon juice
1/4 cup olive oil
Combine burghal and hot water and stand for 15 minutes until the water has been absorbed.
Remove stalks from herbs and wash and dry them thoroughly. Chop them finely with a knife or in a processor (take care not to over process).
Combine all ingredients in a serving bowl and toss well to combine. Refrigerate until required for up to 4 hours.