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No vegan cookery book would be complete without a version of this Middle-Eastern classic.

225g/½ lb/1¹/₃ cups bulgur wheat 55g/2 oz/2 cups fresh parsley 4 or 5 spring onions (scallions)2 tbs fresh mint or or 2 tsp dried mint (optional) Juice of 1 small lemon 4 tbs extra virgin olive oil required sea saltTabboulehAs required freshly ground black pepper

1) Cover the wheat with plenty of cold water and leave to soak for 45 minutes to one hour.

2) Line a colander with a clean tea towel (dish towel) and pour the bulgur wheat into it. allowing the water to drain through. Gather up the edges of the towel and squeeze the wheat, to expel as much of the liquid as possible. Place in a large mixing bowl.

3) Mince the parsley, spring onions (scallions), and the fresh mint if used. Add to the wheat. Pour in the lemon juice and oil and stir well.

4) Season to taste and serve.