Tabbouleh

Ingredients

• 2 bunchesflat-leaf parsley — finely chopped
• 1/2 cupfine bulgur — soaked
• 4tomatoes — diced
• 4scallions
• 80 mlolive oil
• 60 mllemon juice
• 1/2 tspfine sea salt

Method

1. Start by rinsing 1/2 cup of fine bulgur under cold water in a fine mesh sieve until the water runs clear. This removes excess starch and prevents clumping. Once rinsed, place the bulgur in a small bowl and cover it with cold water, allowing it to soak and soften while you prepare the other ingredients.
2. Take 2 bunches of flat-leaf parsley and wash them thoroughly under cold running water to remove any dirt. Shake off the excess water and pat them dry with a clean kitchen towel. Finely chop the parsley leaves, discarding the thick stems, and place the chopped parsley in a large mixing bowl.
3. Dice 4 tomatoes into small, even pieces, ensuring they are not too large to overpower the dish. Add the diced tomatoes to the bowl with the parsley. This adds a juicy texture and a fresh flavor to the salad.
4. Trim the ends of 4 scallions and slice them finely, using both the white and green parts. Add these to the parsley and tomato mixture. The scallions provide a mild onion flavor that complements the other ingredients.
5. By now, the bulgur should have absorbed enough water and become tender. Drain any excess water from the bulgur using the sieve, pressing gently to remove as much moisture as possible. Add the drained bulgur to the mixing bowl with the other ingredients.
6. In a small bowl, whisk together 80 ml of olive oil, 60 ml of lemon juice, and 1/2 tsp of fine sea salt until well combined. This dressing will enhance the flavors of the salad with its bright acidity and rich texture.
7. Pour the dressing over the parsley, tomato, scallion, and bulgur mixture. Using a large spoon, gently toss the ingredients together, ensuring that the dressing coats everything evenly without mashing the tomatoes or bruising the parsley.
8. Once the salad is well mixed, taste and adjust the seasoning if necessary, adding a little more salt or lemon juice to suit your preference. Serve the tabbouleh immediately with fresh bread, allowing everyone to scoop and enjoy the vibrant flavors.