Tabbouleh

Ingredients

• 60 g fine bulgur wheat
• 3 large bunches of flat-leaf parsley, very finely chopped
• a small bunch of mint, finely chopped
• 3 tomatoes, finely diced
• 4 spring onions, finely sliced
• juice of 2 lemons
• 4 tbsp olive oil
• salt, to taste

Method

1. Soak the bulgur

   Cover the bulgur with cold water and leave for fifteen minutes, then squeeze it dry. It should be barely there — this is a herb salad with bulgur in it, not the other way round.

   15 min

2. Chop the herbs

   Chop the parsley and mint by hand with a sharp knife. A food processor bruises them and they weep and blacken within minutes.

3. Combine

   Mix the herbs with the tomato, spring onion and drained bulgur.

4. Dress late

   Add the lemon, oil and salt just before serving. Dressed early, the salt draws water out of the tomatoes and the whole bowl goes soupy.