Tabbouleh

Ingredients

1/2 cup extra fine bulgur wheat

4 firm tomatoes, seeds removed and very finely chopped

1 cucumber, seeds removed, very finely chopped

2 bunches parsley, part of the stems removed, very finely chopped

12–15 fresh mint leaves, stems removed, very finely chopped

4 spring onions, white and green parts, very finely chopped

Salt

3–4 tbsp lime juice (lemon juice, if you prefer)

3–4 tbsp extra virgin olive oil

Method: 1. Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.

2. Very finely chop the vegetables, herbs and spring onions as above. Be sure to place the tomatoes in a colander to drain excess juice. Place the chopped vegetables, herbs and spring onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.

3. Now add the the lime juice and olive oil and mix again.

4. For best results, cover and refrigerate for 30 minutes.

That's it!