Tabbouleh

Ingredients:

- 70g bulgur (about 2.5 oz)
- 80ml extra virgin olive oil (EVOO) (about ⅓ cup)
- juice of 1 lemon
- 2 bunches curly parsley, finely chopped
- ½ bunch mint, finely chopped
- 3 spring onions, finely chopped
- 3 tomatoes, seeds removed and diced
- big pinch of salt
- black pepper, to taste

Method:

1. Begin by soaking the bulgur in EVOO and lemon juice for 20 minutes. This allows the bulgur to absorb the flavours and soften slightly.
2. Next, place all the ingredients – the soaked bulgur, chopped parsley, mint, spring onions, and diced tomatoes – into a mixing bowl. Add a generous pinch of salt and black pepper to taste. Toss everything together well, ensuring that the ingredients are evenly distributed.
3. This Tabbouleh goes perfectly on sandwiches or as a side dish to grilled meats. It keeps well, too. Store in an airtight container in the fridge and it should remain fresh for 2-3 days.

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