Tabbouleh

A bright, herb-heavy Lebanese salad: lots of parsley, a little bulgur, lemon and olive oil.

Ingredients

• 150 g fresh flat-leaf parsley, finely chopped
• 1 handful fresh mint, finely chopped
• 4 ripe tomatoes, finely diced
• 4 spring onions, finely sliced
• 50 g fine bulgur wheat
• 4 tbsp lemon juice
• 4 tbsp olive oil
• ½ tsp salt

Method

1. Soak the bulgur in the lemon juice for 15 minutes so it softens.
2. Dice the tomatoes and set them in a sieve to drain for a few minutes.
3. Mix the parsley, mint, tomatoes and spring onions in a bowl.
4. Add the bulgur, olive oil and salt, toss well and serve with lettuce leaves.