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This salad is loosely based on a classic Middle Eastern tabbouleh. The most recognisable feature of tabbouleh is that the ingredients are all finely chopped. I’ve substituted bulgur wheat for chickpeas and red kidney beans, but the most common ingredient, parsley, is still a prominent player. Some new introductions are feathery dill leaves and crunchy celery, while the lemon and garlic dressing rounds it off beautifully.
1. Salad Combine the salad ingredients in a bowl and toss.
2. Dressing Whisk the dressing ingredients, pour over the salad and toss well. Chill in the fridge until ready to serve.
