Step 1

Place the burghul and salt in a large heatproof bowl. Pour over the boiling water and cover with plastic wrap. Set aside for 30 minutes or until burghul doubles in size and liquid is absorbed.

Step 2

Combine oil and lemon juice in a jug. Pour over burghul mixture and stir until combined. Add red pepper paste and stir until combined. Add tomato, onion, capsicum, shallots and parsley. Gently stir until combined. Taste and season with salt and pepper.

Step 3

To serve, spoon salad among lettuce leaves and roll to enclose.