Tabbouleh

Let’s make it

1. Rinse the bulgur, drain it well, and put it in a large bowl.
2. Dice the tomatoes finely and tip them with their juice over the bulgur, then leave it to soften for 20 minutes while you chop the herbs.
3. Wash the parsley and dry it very well, then strip the leaves and thin stems from the thick stalks.
4. Chop the parsley finely with a sharp knife, working in small handfuls, then do the same with the mint.
5. Slice the spring onions thinly.
6. Mix the herbs and spring onions into the bulgur and tomatoes.
7. Dress with the lemon juice, olive oil, salt, pepper and allspice just before serving and toss lightly.
8. Taste, it should be sharp and lemony, and add salt or lemon if it isn't.