Tabbouleh

Ingredients

• 150g bulgur wheat, fine grade
• 200ml boiling water
• 80g fresh parsley, finely chopped
• 30g fresh mint, finely chopped
• 4 medium tomatoes, diced small (6mm)
• 1 large English cucumber, diced small (6mm)
• 4 spring onions (white and light green), thinly sliced
• 60ml extra-virgin olive oil
• 45ml fresh lemon juice
• 4g sea salt
• 1g black pepper
• 0.5g sumac

Method

1. 1
   Pour boiling water over bulgur wheat in heatproof bowl, cover tightly, rest for 12 minutes until tender and liquid absorbed; fluff with fork, cool to room temperature.
2. 2
   Combine cooled bulgur with finely chopped parsley and mint in large bowl.
3. 3
   Fold in diced tomatoes, cucumber, and spring onions gently, mixing without crushing vegetables.
4. 4
   Whisk together olive oil, lemon juice, sea salt, and black pepper; drizzle over salad and toss gently until evenly coated.
5. 5
   Season with sumac, taste and adjust salt/lemon as needed; serve immediately at room temperature.