Lebanese tabbouleh

Name: Lebanese tabbouleh
Prep time: 25 min
Total time: 25 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 200 g flat-leaf parsley; 30 g fresh mint leaves; 60 g fine bulgur wheat; 400 g ripe tomatoes, finely diced; 4 whole spring onions, finely sliced; 60 ml lemon juice; 80 ml extra virgin olive oil; 0.25 tsp ground allspice; 1 tsp salt; 0.5 tsp black pepper

A parsley salad with a little bulgur, not a bulgur salad with a little parsley. Sharp, green and the perfect foil to rich grilled meat.

25 min totalmildeasy

Instructions

1
Rinse the fine bulgur and soak it in the lemon juice for 15 minutes. It softens in the acid alone, no boiling water needed.
2
Wash the parsley well and dry it completely, ideally an hour ahead spread on a towel.
3
Gather the parsley into a tight bundle and slice it finely with a very sharp knife. Repeat with the mint.
4
Dice the tomatoes small and let them drain in a sieve for 5 minutes so the salad does not flood.
5
Combine parsley, mint, tomato, spring onion and the soaked bulgur in a wide bowl.
6
Add olive oil, allspice, salt and pepper, toss lightly with your hands and taste for lemon and salt.
7
Serve straight away with romaine leaves for scooping.

Notes

The knife matters more than the recipe. Parsley must be cut, never blitzed, and cut dry: wet leaves bruise and turn the salad dark. Dress it only at the moment of serving.

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