Tabbouleh

Most of us visualise tabbouleh as bulgur with specks of herbs, but in the Lebanon it is very green with specks of bulgur. At the restaurant we do something in between, still very herby, but with enough chewy bulgur. There are three subtle tips for this simple mineral tonic of a salad:

• For the right texture it is important to use flat-leaf parsley.
• Try not to bruise the herbs when chopping them, so always use a sharp knife or mezzaluna.
• When