Tabbouleh

The recipe

Instructions

1. 1
   Soak the bulgur in 200ml hot water for 15 minutes. Drain, squeeze lightly.
2. 2
   Finely chop the parsley and mint — properly chopped, not ribboned.
3. 3
   Dice the tomatoes (save the juice), spring onions and cucumber finely.
4. 4
   Combine everything in a bowl with lemon juice, olive oil, salt and pepper.
5. 5
   Toss thoroughly. Best after 30 minutes for the bulgur to absorb the dressing. Serve cold.

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