Tabbouleh

Finely chopped parsley by the bunch, with mint, tomato, spring onion, a small handful of fine bulgur, and a sharp dressing of lemon juice, olive oil, salt, and sometimes a touch of allspice. The Lebanese version is a herb salad with a hint of grain, not the other way around, parsley is the dominant flavour, lemon is the dominant acid, and bulgur is structural rather than central.