Tabbouleh (Parsley and Bulgur Salad)

Method

1. 1

   Rinse the bulgur, then soak it in the diced tomato and half the lemon juice — no water — while you prepare the herbs.

   💡 Fine bulgur needs no cooking; tomato juice and lemon soften it perfectly.

2. 2

   Wash and thoroughly dry the parsley, then slice it finely with a sharp knife — gather, slice, repeat, without sawing.

   💡 Wet or bruised parsley turns the salad soggy; dry leaves and one clean pass of the knife keep it fluffy.

3. 3

   Chop the mint the same way and combine with the parsley, spring onions and soaked bulgur mixture.

4. 4

   Dress with the olive oil, remaining lemon juice, salt and pepper just before serving.

5. 5

   Serve mounded on a plate with romaine hearts or young cabbage leaves for scooping.