Tabbouleh

That great - and greatly abused - Middle Eastern herb salad, tabbouleh, is traditionally served with small, tender vine leaves, so that you can scoop it up and eat it in big, juicy mouthfuls. It should be so lemony that just the thought of it makes your mouth water. I don’t use garlic, preferring the freshness of green (spring) onions instead. Make it as close to the time of eating as possible.