Green tabbouleh topped with a cherry tomato salad

Cherry tomatoes come in a rainbow of colours and a range of shapes and sizes: red, orange, yellow, black, round, oval and teardrop. A selection looks stunning atop this verdant tabbouleh.

SERVES 4

PREPARATION TIME: 15 MINUTES

PLUS SOAKING TIME

150g (5½oz) burghul (bulgur)

2 large bunches flat-leaf parsley, leaves only

1 large bunch mint, leaves only

½ cucumber, peeled, seeded and very finely diced

1 bunch spring onions (scallions), thinly sliced

juice of 2 lemons

4 tablespoons olive oil

300g (10½oz) cherry tomatoes, halved if large

Generously cover the burghul with warm water and leave to soak for 1 hour. Drain well, squeezing the excess water out.

Finely chop the parsley and mint leaves. Mix with the drained burghul, add the diced cucumber and stir well. Add most of the spring onions, reserving some for the tomato salad.

Combine the lemon juice with the olive oil and season well with salt and pepper to make a dressing. Pour most of the dressing over the tabbouleh. Taste and adjust the seasoning as needed, then spoon the tabbouleh onto a serving plate. Top with the cherry tomatoes, a scattering of the remaining spring onions and the rest of the dressing.