Tabbouleh

Rinse the bulgur, cover with hot water by 1 cm and leave until swollen. Drain off any excess water and squeeze dry.

Pat the parsley and mint dry, remove the thick stems and chop very finely with a sharp knife.

The herbs must be completely dry and the knife sharp, or they bruise and the salad turns watery. Don't use a blender.

Finely dice the tomatoes and drain off the juice. Finely chop the green onions.

Squeeze the lemon and whisk the juice with the olive oil and salt.

Combine the herbs, bulgur, tomatoes and green onions, pour over the dressing and toss. Let it sit for 5 minutes, then taste for salt and lemon. Done!