Tabouleh

Name: Tabouleh
Yield: Serves 6–8
Ingredients: 80 ml (2½ fl oz/⅓ cup) lemon juice; 2 large handfuls mint, chopped; 120 g (4¼ oz) flat-leaf (Italian) parsley, chopped; 4 spring onions (scallions), sliced; 1 telegraph (long) cucumber; 3 tomatoes; 130 g (4½ oz/¾ cup) burghul (bulgur); 60 ml (2 fl oz/¼ cup) olive oil; 1 tablespoon extra virgin olive oil

Preparation info