Rehydrate your bulgar wheat by covering it with boiling water and leaving to stand. Meanwhile cook the lentils according to the packet instructions, or for about 30 minutes until tender; drain.
In a bowl combine the lettuce, peppers, onion and carrots.
To make the flavouring (chermoula) for your bulgur wheat, chop your coriander, garlic cloves and chilli and add to a bowl. Add 2 tablespoons of white wine vinegar, juice of 1 lemon, 1 tablespoon paprika, 1 tablespoon cumin, 2 tablespoons olive oil, salt and a pinch of cayenne. Set aside.
To make your dressing simply add lemon juice, olive oil, orange zest, garlic puree, salt and pepper, cumin seeds and your chopped apricots to a cup and mix well. Quantities are to taste.
Dress your salad and place onto a plate. Mix your bulgur wheat and your chermoula and add to one side. Add a few tablespoons of your favourite houmous and tuck in!
This salad is AMAZING!! So filling, light and full of flavour. I serve my salad and bulgur wheat separately but end up mixing them together anyway. Enjoy!