Tabbouleh and Sprouted Bulghar


(serves 4)

115g bulgur, sprouted and dried, or shop bought

3 or 4 big bunches of very fresh flat-leaf parsley

A bunch of fresh mint (you need about 1 part mint to 4-5 parts parsley)

A bunch of spring onions, small diameter variety, trimmed, peeled and finely sliced

2-3 ripe but firm medium tomatoes, cored and chopped (peeled and seeded is optional)

Juice of 1 lemon, or more to taste

60-75ml olive oil

Sea Salt



1. If you are using shop bought, soak bulgur for about 30 minutes, immersed in cold water.

2. Drain throughly and squeeze out any water with your hands. You could wrap it in a clean tea towel or muslin and squeeze out any water this way. Fluff up the bulgar with a fork.

3. Wash the parley and mint, then shake or spin to dry. Remove all but the very smallest stalks.

4. Use a very sharp knife to slice a small handful of the herbs at a time, no more, into thin strips; do not chop into a pile of herbs. This precise slicing will take time. It is worth it. Pile up the finely sliced herbs in the serving bowl.

5. Add the spring onions along with the tomatoes and any juice to the bulgur and mix together.

6. Combine the bulgur and tomatoes with the herbs in the bowl. Pour the lemon juice over the salad, along with the oil and big pinch of salt. Mix well.

7. Taste and add more lemon juice and salt if needed. Serve immediately.