Food and Travel Magazine | Sweet raspberry, cucumber and mint tabouli

Ingredients

• 75g fine bulgar wheat
• 25g caster sugar
• 1 orange
• 4tbsp limoncello
• ½ cucumber, roughly peeled, deseeded, finely diced 8 large mint leaves, finely chopped
• 200g firm raspberries
• 125g ricotta, drained
• 1tsp icing sugar
• ½ vanilla pod, split and seeds removed