Tabbouleh

Ingredients

• 200 g flat-leaf parsley
• 60 g fine bulgur wheat
• 40 g fresh mint
• 3 pieces tomatoes, finely diced
• 4 pieces spring onions, sliced
• 80 ml lemon juice
• 80 ml extra virgin olive oil
• 0.25 tsp ground allspice
• 1 tsp salt

Steps

1. 1
   Rinse the fine bulgur and soak it in the lemon juice for 20 minutes — it needs no water and no cooking.
2. 2
   Wash and dry the parsley completely, then chop it as finely as you can with a very sharp knife. A blunt knife bruises it black.
3. 3
   Chop the mint separately, at the last moment, so it does not oxidise.
4. 4
   Dice the tomatoes small and tip them, juice and all, over the soaked bulgur.
5. 5
   Combine the herbs, spring onions and bulgur mixture.
6. 6
   Dress with the olive oil, allspice and salt, toss and taste. It should be sharply lemony.
7. 7
   Serve within the hour, with romaine leaves for scooping.