Tabbouleh

Ingredients

For 4 servings

• 2 bunch parsley, finely chopped
• 60 g bulgur, fine grade, soaked
• 3 piece tomato, finely diced
• 0.5 bunch mint, chopped
• 0.5 piece onion, very finely diced
• 1.5 piece lemon, juiced
• 4 tbsp olive oil
• 1 tsp salt

Method

1. 1

   Soak fine bulgur in cold water 10 minutes; squeeze dry.

2. 2

   Chop the parsley fine and dry — wet parsley makes soggy tabbouleh.

3. 3

   Fold everything together, dress with lemon, oil and salt, and taste: it should be bright and sharp.