Tabbouleh

Method

1. 1

   Soak the bulgur

   Put the bulgur in a heatproof bowl and pour over 75 ml boiling water. Cover and leave at room temperature for 15 minutes, until tender with a slight bite; drain any excess water.

2. 2

   Prepare the herbs

   Rinse the parsley and mint, remove tough parsley stems, then weigh 250 g parsley. Dry both herbs thoroughly and finely chop by hand until fluffy and finely cut, about 5 to 8 minutes.

3. 3

   Prepare the tomatoes and onions

   Halve and seed the tomatoes, finely dice the flesh, then thinly slice the spring onions until the pieces are small and even, about 5 minutes.

4. 4

   Cool the bulgur

   Fluff the bulgur with a fork, spread it on a plate and leave at room temperature for about 10 minutes, until cool to the touch and separate; drain any remaining liquid.

5. 5

   Dress and combine

   In a large bowl, whisk 3 tbsp lemon juice with the olive oil, salt and pepper for 30 seconds, until combined; add the cooled bulgur, herbs, tomatoes and spring onions and toss for 1 minute.

6. 6

   Rest and season

   Leave the salad at room temperature for 10 minutes, then taste and add the remaining lemon juice or up to 1/4 tsp extra salt, until bright and well seasoned.

Tips

• Expect a very green salad where parsley and mint dominate visually, rather than a bulgur salad with herbs.
• Dry the herbs thoroughly and chop them finely with a sharp knife so they stay fluffy rather than bruised.
• Check the bulgur for tenderness before draining, as fine grinds vary in how quickly they absorb water.
• Add the final lemon juice gradually, tasting as you go, since tomato acidity varies.

Swaps

• Use finely chopped mild white onion in place of spring onions.
• For a gluten-free variation, replace bulgur with 75 g cooked and well-drained quinoa; this changes the traditional texture.

Storing

Refrigerate covered and eat within 2 days. The herbs soften over time, so toss before serving and refresh with a little lemon juice if needed.