Tabouli Salad (Tabbouleh)

Ingredients

• fine bulgur wheat85 g
• roma tomatoes — very finely chopped4 ea
• english cucumber — very finely chopped1 ea
• flat-leaf parsley — very finely chopped2 bunch
• fresh mint leaves — very finely chopped5 g
• green onions — very finely chopped4 ea
• limes — juiced2 ea
• extra virgin olive oil45 ml

Method

1. Wash the bulgur wheat and soak it in water for 5 to 7 minutes. Drain very well, squeezing the bulgur by hand to get rid of any excess water. Set aside.
2. Very finely chop the vegetables, herbs and green onions. Put the chopped tomatoes in a colander to drain excess juice.
3. Place the chopped vegetables, herbs and green onions in a mixing bowl. Add the bulgur and season with salt. Mix gently.
4. Add 3 to 4 tablespoons of lime juice and the olive oil and mix again.
5. For best results, cover and refrigerate for 30 minutes. Transfer to a serving platter and, if you like, serve with pita and romaine lettuce leaves to use as wraps.