30g fine burghul
600g firm ripe tomatoes
50g spring onions, trimmed
400g flat-leaf parsley, most of the stalk removed
70g mint sprigs, leaves only
1/4 tsp ground cinnamon
1/2 tsp Lebanese 7-spice mixture (or ground allspice)
1/4 tsp finely ground black pepper
juice of 1 lemon, or to taste
150ml extra virgin olive oil
4 gem lettuce, washed and quartered
1. Tip the chopped herbs into a large bowl.
2. Drain the tomatoes of their juice and add them to the herbs.
3. Add the spring onions and burghul. Season with the cinnamon, spice mix or allspice, pepper and salt to taste.
4. Drizzle over the lemon juice and olive oil and toss well. Taste and adjust the seasoning if necessary. Serve with the gem lettuce.
*Draining the diced tomatoes of their juice before adding them to the salad will make your tabbûlé quite crisp and keep it fresh for longer.