Tabbouleh

Instructions

1. Rinse 2 tbsp of fine bulgur in a sieve under cold water and shake it dry. Core 150 g of ripe tomatoes and cut them into 5 mm dice, keeping all the juice. Put the bulgur in a bowl with the tomatoes, their juice and 0.25 tsp of the salt, and leave for 15 minutes: the grain swells in the tomato water and needs no cooking.
2. Wash 60 g of flat-leaf parsley in a big bowl of cold water, lift it out and dry it thoroughly in a salad spinner or a clean tea towel. Wet herbs bruise and make the salad watery, so take the time to get them properly dry.
3. Gather the parsley into a tight bundle, cut off the thick stalks, and chop the leaves as finely as you can with a very sharp knife, slicing rather than crushing. Stack 10 g of mint leaves, roll them and shred them finely. Trim 1 spring onion and slice it into thin rings, green and white.