bulghar wheat 120g

spring onions 3, finely sliced

cherry tomatoes 200g, halved or quartered

mint leaves 2 big bunches, chopped

parsley leaves 1 bunch, chopped

lemons 2, zest and juice

olive oil

little gem lettuces to serve

Soak the bulghar in boiling water for 30 minutes – cover with a couple of centimetres of water. When it is soft, rinse it in cold water and drain well.

Mix the bulghar with the spring onions, cherry tomatoes, mint and parsley. Stir in the lemon zest and juice, season well and add a good slug of oil. Pile the tabbouleh on to a platter and serve with little gem lettuce leaves around the edge to use as scoops. Serves 4

Classic tabbouleh has a good proportion of herbs to bulghar wheat, so make sure you get decent-sized bunches.