Eating In

The Lebanese version, according to ‘Moro – the Cookbook’ is very green with specks of bulgur.
85g bulgur
4 spring onions
3 small bunches of flat leaf parsley, roughly chopped – about 4 tablespoons – (curly parsley won’t do)
1 small bunch fresh mint roughly chopped – about 2 tablespoons
Seeds of 1 pomegranate
Optional:
Any of the following, finely chopped: Chicory, fennel, walnuts, cauliflower, tomato, cucumber, pepper
Dressing
1 garlic clove crushed to a paste with salt
¼ tsp ground cinnamon
¼ tsp ground allspice
2 tbsp lemon juice
3 tbsp olive oil
Sea salt and black pepper
Soak the bulgur in water for 10 minutes until it has swollen up. Drain in a sieve, pressing to extract all the water. Mix all the salad ingredients together. To make the dressing: add the garlic, salt and spices to the lemon juice, then stir in the olive oil. Toss the salad just before you are ready to eat and check the seasoning