French-style tabbouleh with bulgur

Rinse 100 g bulgur under cold water in a small sieve.

Put the bulgur in a large bowl and cover with boiling water; no cooking needed.

Soak 10 to 20 minutes depending on the brand; 15 minutes here.

Cut everything thin: spring onion in very thin slices, parsley and mint leaves (stems removed) roughly but finely chopped, cherry tomatoes halved, or whole tomatoes peeled and diced small.

Juice two lemons.

Drain the bulgur and let it sit a few minutes to cool.

Spread it on a tray lined with kitchen paper for about a minute to absorb the excess moisture, so it is not soggy, then transfer to a bowl.

Put the bulgur in a large bowl and add the herbs and tomatoes, roughly as much herb and vegetable as grain; judge the balance by colour before dressing.

Add lemon juice cautiously until the tabbouleh is well soaked in lemon, then one tablespoon of olive oil, and mix.

Season with salt and pepper; taste and add more lemon or mint if needed.

Leave to sit 10 to 15 minutes, on the side or in the fridge, so the bulgur absorbs the dressing.

Serve as a salad or as a side for lamb or fish; optionally grate lemon zest over.