Tabbouleh

Soak the bulgur

Cover the fine bulgur with cold water and let it soften.

Drain and dry

Drain the bulgur well and squeeze out any extra water.

Chop the parsley

Finely chop the parsley — this is the bulk of the salad, so take your time.

Chop the rest

Finely dice the tomatoes and chop the mint and spring onions.

Combine everything

Toss the bulgur, parsley, tomato, mint and spring onion together in a large bowl.

Dress the salad

Whisk the lemon juice, olive oil, salt and pepper, then pour over the salad and toss well.

Let it rest

Let the tabbouleh sit so the flavors meld before serving.