Tabbouleh
Ingredients
- 3 tbsp (30g) fine bulgur
- 3 medium (600g) firm ripe tomatoes, diced into small cubes
- 2 (50 g) spring onions or scallions, trimmed and very thinly sliced
- 14 oz (400g) flat-leaved parsley, most of the stalks discarded, leaves washed and dried
- 2 cup (20g) mint leaves (no stems), washed and dried
- 1/4 tsp ground cinnamon
- 1/2 tsp ground allspice (or Lebanese seven-spice mixture)
- 1/4 tsp finely ground black pepper
- salt to taste
- juice of 1 lemon, or to taste
- 2/3 cup (150ml) extra virgin olive oil
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