Step 1: Cook or soak the bulgur until tender according to package directions. Drain off any excess water, and set aside to cool or if you do not have directions; place burghal in a bowl and cover with lukewarm water and soak for 1/2 to 3/4 hour until burghul has softened.
Step 2: Drain burghal and spread on paper towel to dry.
Step 3: Combine the burghal with the tomatoes, spring onions, parsley salt and pepper.
Step 4: Whisk together the oil, lemon juice and mint and combine with the burghal mix.
Step 5: Refrigerate until chilled and serve on a bed of lettuce.
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