Tabbouleh

• 50g fine bulgur
• 4 ripe tomatoes, finely diced
• Juice of 2 lemons
• 3 large bunches flat-leaf parsley (about 150g leaves)
• A small bunch of mint
• 4 spring onions, finely sliced
• 5 tbsp extra virgin olive oil
• ½ tsp ground allspice (optional)
• Salt
• Little gem leaves, to serve

Rinse the bulgur, then mix with the tomatoes and lemon juice so it softens in their juices.

Wash and dry the herbs thoroughly, then chop them finely with a sharp knife. A food processor bruises them into mush.

Mix everything with the oil, allspice and salt, then rest to let the flavours mingle.

Serve with lettuce leaves for scooping.