Tabbouleh salad

It is a parsley-led salad usually made with finely chopped tomatoes, mint, spring onion, lemon juice, olive oil and a little bulgur wheat. Some versions use more bulgur, but parsley should remain the main ingredient.

For fine bulgur, pour over boiling water, cover and leave for about 10–15 minutes, then drain and squeeze out excess water before mixing it in. Coarser bulgur may need simmering, so follow its packet’s cooking instructions.

Remove the watery centres of ripe tomatoes, or drain chopped tomatoes briefly in a sieve. Let the bulgur cool and dry before mixing, and add the lemon juice and olive oil shortly before serving.

Keep it covered and chilled, and aim to eat it within two days. The herbs soften as they sit, so for a fresher texture, store the chopped herbs and dressed bulgur separately and combine them shortly before serving.

Serve it with grilled kebabs, falafel, hummus or warm flatbread; it also makes a bright side for roasted aubergine. In a mezze spread, pair it with creamy dips and grilled vegetables.

Use cooked, cooled quinoa for a wheat-free version, or finely chopped cauliflower for a grain-free salad. Neither is traditional, and cauliflower releases moisture, so dry it well before mixing.