Tabbouleh (Lebanese parsley salad)

A fresh parsley salad with fine bulgur, tomatoes and plenty of lemon — the perfect light side dish for a barbecue.

Ingredients (serves about 3)

• 75 g fine bulgur
• 90 g flat-leaf parsley (approx. 1 large bunch)
• 15 g fresh mint
• 3 medium-sized, ripe tomatoes
• 3 spring onions
• (optional) 3 mini cucumber
• 1.5 lemons, juiced
• 4.5 tbsp olive oil
• 0.75 tsp salt
• 0.5 tsp black pepper

Preparation

1. Soak the bulgur. Place 75 g of fine bulgur in a bowl, cover with hot water, and leave to soak for 10–15 minutes. Drain well in a fine sieve and squeeze out any excess water.

2. Chop the vegetables and herbs. Finely dice 3 medium-sized, ripe tomatoes and slice 3 spring onions into fine rings. Finely chop the parsley (this is what makes the tabbouleh) and the mint.

3. Make the dressing. Mix the juice of 1.5 lemons with 4.5 tablespoons of olive oil, salt and black pepper.

4. Combine everything. Mix the drained bulgur with the tomatoes, spring onions, parsley and mint in a bowl. Pour the dressing over the top and mix well.

5. Leave to infuse. Season to taste, cover and leave to infuse in the fridge for 15–30 minutes. Before serving, season again with salt, pepper and a squeeze of lemon.

Notes

Traditionally, tabbouleh contains a lot of parsley — roughly equivalent to a large bunch per several servings. Use flat-leaf (Italian) parsley and chop it as finely as possible. If you like, add a finely diced mini cucumber or a pinch of allspice. Thanks to the lemon and oil, the salad keeps well in warm weather, but it shouldn't be left in direct sunlight for hours on end.