Lebanese Parsley-Mint Fine-Bulgur Tabbouleh

Rinse 70 g fine bulgur in a sieve, then soak in 130 ml water for 10–15 minutes. Follow package directions if cooking or longer soaking is required; the grains must be fully tender. Drain thoroughly, squeezing out excess water, and cool.

Wash 180 g parsley and 20 g mint under running water; dry in a salad spinner or clean towel. Chop the leaves extremely finely with a knife rather than pureeing them.

Dice 250 g firm tomatoes and 150 g cucumber into pieces no larger than 5 mm; drain excess tomato juice. Finely chop 65 g spring onions and transfer all prepared herbs and vegetables into a clean bowl.

Fold in the tender bulgur with 60 ml lemon juice, 45 ml olive oil and 4 g salt. Cover and chill about 30 minutes in a refrigerator at 4°C or below, then divide into four servings.