Tabbouleh

This salad has become more popular in the last few years, as its main ingredient, bulgar or partially cooked cracked wheat, is now widely available. The salad itself was probably first introduced to British cooks in the late 1960s when Claudia Roden’s marvellous book of Middle Eastern food was first published. The predominant flavours should be mint, garlic and lemon. This is a very refreshing salad, especially served with crisp cos/romaine lettuce leaves, which can be used to scoop it u