Tabouleh

Light, refreshing and tangy, this age old Middle Eastern salad keeps well and is an easy addition to bulk up the salad content of your plate. I make a container full at the beginning of the week and we eat it for 4 or 5 days.

No dirty pot or stovetop to bother with and the ingredients are all things that I have had in the larder since starting on a whole foods plant-based diet.

So named, not because it is Bulgarian as you'd assume but because the word bulgur (not wanting to get too deep into the etymology) comes from a Turkish or Arabic word meaning bruised grain or crushed wheat. Bulgur wheat is a par-boiled wheat which cooks rapidly when boiling water is poured over it.

We've all eaten this dish I'm sure, at a kebab shop or Mediterranean restaurant perhaps. It is so simple that there's no reason for anyone not to make it. A good reason to grow lots of mint and parsley. Good ingredients, fresh from the garden.

I haven't reinvented the wheel here. The ratio of ingredients is really up to you. If you prefer more mint than parsley - go for it, just make sure the wheat is not too wet.

Add it to your poke bowl, put it in a wrap, however you have it, it will set your tastebuds a-tingling.