Summer walnut tabbouleh

A light summer side for grilled dishes and gatherings. Keep the bulgur fluffy, chop vegetables finely, and add walnuts just before serving so they stay crunchy. Mix the lemon-olive oil dressing at the table to keep herbs bright.

1. 01

   Cook or soak the bulgur until tender, then cool completely so the grains stay separate.

2. 02

   Finely dice tomato, cucumber, parsley, mint and spring onion.

3. 03

   Toss the bulgur with the vegetables in a large bowl.

4. 04

   Whisk lemon juice, olive oil, salt and pepper; pour over the salad.

5. 05

   Fold gently and chill 15 minutes so the flavors settle.

6. 06

   Stir in walnuts just before serving and taste for seasoning.