Cook the bulgur according to package instructions (10 minutes). Alternatively, place the bulgur in a small bowl and cover with boiling water. Cover with a lid and set aside to soak until softened but still chewy, about 15 minutes. Drain off any excess water (if needed), and set aside to cool. Once cool, fluff with a fork to separate the grains.
Meanwhile, process the broccoli in a food processor until it’s finely chopped and resembles coarse crumbs like rice.
You might have to work in batches to ensure even-sized pieces, be careful not to over-do this because you still want some crunchy texture.
Place the Broccoli in a large bowl.
Add the cooled Bulgar Wheat, Red Onion and the chopped mint.
Make a vinaigrette by placing the Balsamic Vinegar, Salt and Pepper in a small bowl. Slowly whisk the Olive Oil in until emulsified. Drizzle the vinaigrette over the bowl of Broccoli and mix until combined.
For best results, let the broccoli rest in the fridge for at least 30 minutes or up to a few hours in advance. This gives the broccoli time to absorb the flavour.
Decorate with fresh mint leaves and serve immediately.
Recipe by SAPeople South African Recipes at https://tastyrecipes.staging.sapeople.com/broccoli-tabbouleh-salad/