Place your burghul in 1 cup of hot water and allow to soak for 20-30 minutes (until all the water is absorbed and it is cooked through).
When done fluff with a fork. Add the oil and lime juice and stir well.
Wash your mini Roma tomatoes, pat dry and cut in half lengthwise.
Wash your parsley, shake to remove excess water and pat dry. Cut off the stems and roughly chop the leaves.
Wash the rest of your herbs, shake to remove excess water and pat dry. Pick the leaves from the stems then roughly chop.
Remove the papery skin from your onion, rinse and then chop into small dice.
Place your cooked burghul wheat, your mini Roma tomatoes, all the herbs, diced onion and toasted pine nuts in a large mixing bowl, season with salt and pepper. Toss until well combined, taste and adjust seasonings.
Arrange in a salad bowl and chill until ready to serve.