Quarter the tomatoes, remove the seeds and chop. Put them into a bowl.
Cut one onion into cubes and separate the layers. Chop the cucumber without peeling. Add these to the tomatoes in the bowl. Chop the remaining onion.
Place burghul and half cup parsley in another bowl. Add salt, quarter teaspoon crushed peppercorns, two tablespoons olive oil and mix. Add the tomatoes, onion and cucumber and mix. This is tabbouleh salad.
Heat two tablespoons olive oil in a pan. Add the chopped onion and sauté till soft. Add chicken and mix. Add salt, a little of the crushed black peppercorns and sauté. Mix cornflour in two tablespoons water. Grate the lemon rind into the pan. Add the corn
Halve the lemon and squeeze the juice into the pan and mix well. Grind two tablespoons parsley with three tablespoons olive oil to make flavoured oil.
Place a steel cylinder on the serving plate and put half the chicken mixture into it and press lightly. Top it with the tabbouleh salad. Press lightly. Gently remove the cylinder. Repeat this on another plate.
Drizzle the parsley oil over the salad and around it.
Sprinkle some more crushed peppercorns and serve garnished with crisply fried garlic slices.