Tabbouleh

Ingredients

• Fine bulgur 70 g
• Flat-leaf parsley 3 large bunches (150 g leaves)
• Fresh mint leaves 20 g
• Tomatoes 3 medium (300 g)
• Green onions 4 (40 g)
• Lemon juice 60 ml
• Extra-virgin olive oil 60 ml
• Salt 3/4 tsp
• Black pepper to taste

Instructions

1. 1

   Rinse the bulgur, cover it with 100 ml of cold water and leave it for 15-20 minutes until the water is absorbed and the grains are tender.

2. 2

   Wash the parsley and mint and dry them thoroughly in a salad spinner or with a towel.

3. 3

   Remove the thick parsley stems, then chop the parsley and mint finely with a sharp knife.

4. 4

   Finely dice the tomatoes and thinly slice the green onions.

5. 5

   Fluff the bulgur with a fork.

6. 6

   Combine the herbs, tomatoes, green onions and bulgur in a large bowl.

7. 7

   Toss with the lemon juice, olive oil, salt and pepper, and serve soon so the parsley stays bright.