Lebanese tabbouleh

Name: Lebanese tabbouleh
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 50 g Bulgur wheat, fine; 100 g Fresh parsley, finely chopped; 20 g Fresh mint, finely chopped; 3 Tomatoes, finely diced; 4 Spring onions, finely sliced; 1.5 Lemons, juiced; 50 ml Olive oil; 0.5 g Ground allspice; 2 g Salt; 1 Little gem lettuce, leaves, to scoop

Proper Lebanese tabbouleh is a herb salad with a little bulgur, not the other way round: heaps of parsley and mint with tomato, spring onion and plenty of lemon. A natural partner for a mezze spread.

Ingredients

50 g Bulgur wheat, fine
100 g Fresh parsley, finely chopped
20 g Fresh mint, finely chopped
3 Tomatoes, finely diced
4 Spring onions, finely sliced
1.5 Lemons, juiced
50 ml Olive oil
0.5 g Ground allspice
2 g Salt
1 Little gem lettuce, leaves, to scoop

Method

Cover the bulgur with the lemon juice and a couple of tablespoons of water and leave for 15 minutes until tender.
Meanwhile, chop the parsley and mint very finely with a sharp knife (a processor bruises them) and dice the tomatoes.
Fold everything together with the oil, allspice and salt. Taste for lemon: it should be bright and sharp. Serve with little gem leaves for scooping.