Lebanese tabbouleh

Assemble a few hours before eating so the flavours develop.

Pour 70 ml lemon juice over 50 g finely cracked bulgur in a bowl, stir and set aside about 30 minutes to rehydrate.

Dice 100 g spring or white onion very small, running the knife through in a mincing motion.

Mix the onion with three-quarters of a teaspoon of salt and half a teaspoon of black pepper and set aside about half an hour to macerate.

Strip the leaves from about 8 sprigs of mint, roll them up and slice into ribbons, about a quarter cup.

Halve 3 plum tomatoes, remove the core, seeds and water, and dice as small as the onions.

Wash and pat dry 400 g parsley, pick every leaf from the stalks, then mince very finely, pulling out any large leaves; a food processor works if it does not turn to paste.

In a large mixing bowl combine the parsley, tomatoes, macerated onion and rehydrated bulgur; add a quarter cup of olive oil and mix.

Add the mint after the first mix, then about a quarter cup more lemon juice to taste until tangy.

Let sit at least 30 to 60 minutes before serving; make up to 12 hours ahead.