Lay's Tabbouleh

Boil 200 ml water. Once boiled, add 1 tsp salt.

Add the bulgur and cook for 2 minutes, and then cover and set aside so the bulgur cooks through.

Wash the cucumber, tomatoes, lemons, parsley, spring onions, and mint.

Dice the cucumber and the tomatoes into small cubes.

Slice the spring onions, then cut the parsley and mint finely.

To the cooled bulgur, add olive oil, grate on lemon zest, squeeze on the juice and use a fork to mix it up.

Then, add all the chopped vegetables and mix it all up.

Set out Lay’s on a plate and then place the tabbouleh next to it.

Spoon the tabbouleh onto Lay’s chips and enjoy!