Parsley and bulgur salad (Tabbouleh)

1. Soak the fine bulgur in a little cold water for 10 minutes, then squeeze well.

2. Wash the parsley and let it drain completely dry (important, or it turns mushy); remove the thicker stalks and chop very finely with a sharp knife.

3. Finely chop the mint and spring onions too.

4. Cut the tomatoes into small dice and drain off some of their juice.

5. In a bowl mix the parsley, mint, spring onions, tomatoes and bulgur.

6. Just before serving dress with the lemon juice and olive oil, season with salt and pepper and serve with romaine leaves.

Tip: Real Lebanese tabbouleh is a green parsley salad with a little bulgur, not the other way round. Chop the parsley with a knife, not a food processor, which bruises it and makes it mushy. For a gluten-free version use quinoa instead of bulgur.