Tabbouleh

Ingredients

• 50 g (¼ cup) fine bulgur
• 3 big bunches flat-leaf parsley, very finely chopped
• A handful of mint, chopped
• 3 tomatoes, finely diced
• 4 spring onions, sliced
• Juice of 2 lemons
• 60 ml (¼ cup) olive oil
• Salt and allspice

Method

1. Rinse the bulgur and soak it in the lemon juice for 15 minutes.
2. Chop the parsley by hand, as finely as you can. It should be mostly green, with only a little grain.
3. Mix everything together with the oil, salt and a pinch of allspice.
4. Serve soon, with lettuce leaves for scooping.

Tip. Real tabbouleh is a herb salad with a little bulgur, never the other way round.