Tabouleh

Ingredients

• 55g (1/3 cup) fine burghul (see note)
• 2 bunches flat-leaf parsley
• 1 small bunch mint, leaves picked
• 1 large vine-ripened tomato, cut into 1cm pieces
• 2 spring onions, finely chopped
• 2 lemons, juiced
• 80ml (1/3 cup) olive oil

Method

Place burghul in a bowl, add enough cold water to cover, then set aside for 1 hour or until softened. Drain in a sieve over a bowl, pressing down with the back of a spoon to drain excess moisture. Discard liquid.

Trim 5cm from parsley stalks and discard. Thinly slice parsley and mint, and place in a large bowl with burghul and tomato. Place onions, 1/2 tsp salt and 1/4 tsp pepper in a small bowl. Using your fingers, rub to combine. Add to parsley mixture and toss to combine, then stir in lemon juice and oil. Makes 4 cups.