Tabbouleh

• bulgur wheat↗50g g
• flat-leaf parsley↗50g g

  chopped

• mint↗50g g

  chopped

• ripe tomatoes↗200g g

  deseeded and diced

• spring onions↗3

  finely sliced

• lemon↗juice 1

  juice 1

• olive oil↗3 tbsp tbsp

Step-by-step instructions

1. 1

   Rinse the bulgur wheat in a sieve until the water runs clear. Drain well, then transfer to a bowl. Pour over 200ml boiling water, cover with cling film and leave to soak for 30 mins or so while you prepare the rest of the ingredients.

2. 2

   Keeping the parsley in a bunch, chop the leaves roughly. Don’t worry about the inclusion of some of the stalks; this all adds to the flavour. Now do the same with the mint. Put the chopped herbs in a large bowl and add the tomato and spring onion.

3. 3

   Thoroughly drain the bulgur, then add to herb mix, along with lemon juice and olive oil. Mix thoroughly, season and serve.