Lebanese bulgur, parsley and tomato tabbouleh

Ingredients

For 1 serving

• Bulgur50 g
• Parsley80 g
• Mint8 g
• Tomatoes160 g
• Spring onions20 g
• Extra virgin olive oil2 teaspoons
• Lemon juiceto taste
• Saltto taste

Contains: gluten,

In season: June – September

Method

1. Put the bulgur in a bowl, cover it with boiling water by a good finger's depth and leave it to soften for 15 minutes, until tender but still with some bite.
2. Meanwhile wash the parsley and mint, dry them thoroughly (wet herbs turn to mush) and discard the tough stalks; chop them very finely with a sharp knife.
3. Trim the spring onions, removing the roots and the toughest green part, and chop them finely; wash the tomatoes and cut them into roughly half-centimetre dice.
4. Drain the bulgur and squeeze it in your hands to remove excess water.
5. Combine the herbs, spring onions, tomatoes and bulgur in a bowl; dress with olive oil, lemon juice and salt and mix: Lebanese tabbouleh should be very green, with the bulgur barely visible.