Tabbouleh

Rinse the bulgur, then soak it in hot water for about 10–15 minutes until tender; drain it very well and fluff it with a fork. Fold it through finely chopped parsley, mint, spring onions, tomatoes, lemon juice and olive oil.

Make parsley the main ingredient, not a garnish: use a large bunch of flat-leaf parsley for a modest amount of fine bulgur. Chop it finely with a sharp knife, rather than using a food processor, which can bruise it and turn it wet.

It is freshest shortly after mixing, but you can prepare it a few hours ahead and chill it in a covered container. For a less watery salad, keep the chopped tomatoes and dressing separate and stir them in shortly before serving.

Keep it covered and chilled, and eat it within about two days. The herbs soften and the tomatoes release juice over time, so drain off excess liquid and add a little fresh lemon juice before serving if needed.

Serve it with hummus, warm flatbread and grilled vegetables, fish or meat. It is also a classic part of a mezze spread, alongside dishes such as falafel and stuffed vine leaves.

Cooked quinoa works if you need a gluten-free alternative; cool it thoroughly and drain it well before mixing. The result is less nutty and not traditional, so keep the parsley, mint and lemon prominent.

Tabbouleh is dominated by finely chopped parsley, with bulgur and lemon; fattoush is a mixed vegetable salad usually topped with toasted or fried pieces of flatbread and often seasoned with sumac.