This is possibly the greatest vegan dish ever to adorn my table. It’s simple, healthy, filling and delicious. What’s more, you couldn’t possible spend more than half an hour on it. While assembling this salad, there are two simple things to remember:

• You don’t want to bruise your herbs, so use your sharpest knife to chop them.
• It is important to take care with the tomatoes; they should look like jewels – not puree.

Serves 4

For the salad:
85g bulgur wheat
400g sweet tomatoes, seeded and cut into 5mm cubes
4 spring onions, trimmed and chopped
3 small bunches fresh flat-leaf parsley, roughly chopped
1 small bunch fresh mint, roughly chopped

For the dressing:
1 garlic clove, crushed to a paste with salt
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
2 tablespoons lemon juice
3 tablespoons olive oil
a pinch of sea salt, and a sprinkling of black pepper

The bulgur wheat is the only thing that needs to be ‘cooked’. For best results, follow the directions on the packet, but covering it with boiling water and leaving it for 30 minutes will also work. Drain well in a sieve, and place in the salad bowl. Mix in the rest of the salad ingredients.

For the dressing, crush the garlic in a small bowl, or mortar and pestle, and add the salt and spices. Then add the lemon juice, and mix together. Add the olive oil last. Finally, mix the dressing into the salad. Enjoy.

Recipe adapted from Sam and Sam Clark

Images sourced from Wikipedia, Hal158 and Jeroxie. Compiled by Jenni Dimmock.