tabbouleh libanais

Remove the thick stems from the parsley and discard. Finely chop the leaves using a sharp knife - you should have about 200g of chopped parsley. The parsley is the star ingredient, not just a garnish.

Wash and thoroughly dry 1 bunch of fresh mint. Remove leaves from stems and finely chop them - you'll need about 30g of chopped mint. The mint adds a refreshing brightness that balances the earthiness of the parsley.

Dice 4 ripe but firm tomatoes into very small cubes (3-4mm). Remove the seeds if they're very watery. Season the diced tomatoes lightly with salt and let them drain in a sieve for 5 minutes.

Finely dice 4 spring onions (both white and green parts) or use 1 small red onion for a sharper flavor. If using red onion, you can soak it in cold water for 10 minutes to mellow the bite.

In a large mixing bowl, combine the drained bulgur, chopped parsley, mint, diced tomatoes, and spring onions. Mix gently with your hands or a large spoon, ensuring the ingredients are evenly distributed throughout.

Prepare the dressing by whisking together the juice of 3 large lemons (about 90ml), 80ml of best quality extra virgin olive oil, 1 teaspoon of salt, and 1/2 teaspoon of freshly ground black pepper.

Pour the lemon-olive oil dressing over the tabbouleh mixture. Toss gently but thoroughly to coat all ingredients. The dressing should be bright, acidic, and generously coating every grain and herb leaf.

Taste and adjust seasoning with more salt, lemon juice, or olive oil as needed. The flavor should be bold and bright. Traditional tabbouleh is quite lemony, so don't be shy with the citrus.

Cover and refrigerate for at least 30 minutes before serving to allow the bulgur to fully absorb the dressing and the flavors to meld. Tabbouleh actually improves after a few hours in the refrigerator.

Serve chilled on a platter lined with crisp romaine lettuce leaves. Guests can use the lettuce leaves as natural scoops. Garnish with lemon wedges and a drizzle of olive oil just before serving.