Tabbouleh — Lebanese parsley and bulgur salad

Ingredients

• 2 large bunches flat-leaf parsley, finely chopped (about 200 g)
• 50 g fine bulgur wheat
• 4 ripe tomatoes, finely diced
• 1 small cucumber, finely diced
• 4 spring onions, finely sliced
• 1 bunch fresh mint, chopped (about 20 g)
• Juice of 2 lemons
• 4 tbsp extra-virgin olive oil
• 1 tsp salt
• ½ tsp ground allspice

Method

1. Soak the bulgur in warm water for 15 minutes until just tender. Drain and squeeze out excess water.
2. In a large bowl, combine the parsley, tomatoes, cucumber, spring onions, mint and bulgur.
3. Dress with lemon juice, olive oil, salt and allspice. Toss well.
4. Taste — should be sharply lemon, herby and fresh.
5. Best after 30 minutes for the flavours to meld.

Tip: The parsley is the point — don’t skimp. Use flat-leaf (Italian) not curly. Stems are fine, just chop finely.