Rinse the burghul, then soak in cold water and cover for one hour until swollen.
Finely chop the spring onions. Cut the tomatoes in half, squeeze out and discard the seeds and juice, and cut the remaining flesh into small dice. Finely chop the green olives. Rinse the preserved lemon (discard the flesh if salty) and finely slice the rind.
Pick off the parsley and mint leaves, wash and dry them thoroughly, then roughly chop the leaves.
Drain the burghul and squeeze dry. Toss with the parsley, mint, spring onions, tomato, green olives and preserved lemon. Mix the olive oil, lemon juice, cumin, cayenne and sea salt, and pour over the salad. Toss well, and serve.
(Jill Dupleix in The Times)
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