Tabbouleh salade

Heel erg lekker.

Heb ook tofuscramble erbij gedaan, kan ook geraspte venkel erbij

• Put the fine bulgur in a small bowl, then pour enough cold water over it to cover it by 1cm, and set it aside for 20 minutes while you assemble the salad.

• Finely chop the spring onions and put them in a mixing bowl. Peel the cucumber, cut it in half lengthways, then scoop out the wet core and seeds with a teaspoon. Cut the cucumber into small dice and add these to the spring onions.

• Remove the parsley leaves from their stalks and finely chop them, then mix them with the spring onions and basil and mint leaves. (You can shred the basil if you like, but I prefer to leave the leaves whole, unless they are particularly large.)

• Roughly chop the green olives, then add to the cucumber, onions and herbs. Halve and squeeze the lemon into the salad.

• Halve the avocados, remove and discard the stones, cut the fruit into quarters, then peel back and remove the skin. Dice the flesh into small cubes and toss gently, taking care not to crush it, with the other ingredients.

• Trickle over the olive oil, then add the drained bulgur and toss everything together gently before piling it on to a serving dish.