Tabbouleh
By Mark Hix

As I've already said, this is a great way of using an abundance of home-grown parsley, mint and tomatoes in a simple and refreshing salad. Some European versions have fewer herbs than they should, or more cracked wheat. A true Lebanese or Middle Eastern tabbouleh will have just traces of cracked wheat among the herbs and makes a perfect addition to a selection of mezze or a refreshing accompaniment to grilled meat or fish.
Half a small onion, peeled and finely chopped (spring onions can be used) 5g bulgar wheat soaked in a little hot water for 10 minutes, or dry couscous 50g flat-leaved parsley, leaves picked, washed and coarsely chopped 30g mint, leaves removed, washed and coarsely chopped 2 tomatoes, skinned, seeded and chopped Juice of one lemon 1-2tbsp olive oil Salt and freshly ground black pepper
Put all the ingredients into a bowl, season and mix well. Cover with clingfilm and leave for one hour to stand. A little more olive oil and lemon can be added to taste