Tabbuli Supersalad

The Ingredients (for six people):

• 130 g (or ¾ cup) of bulgur (cracked wheat)
• 200 g (or 2 large bunches) of parsley, preferably flat-leaf or Italian 
• 30 g (or 1 cup) of mint leaves
• 15 g (or ½ bunch) of scallions
• 1 large tomato or several smaller ones
• 1 medium cucumber, preferably Japanese
• 25 g (or ¼ cup) of dried onion flakes
• 3 g (or ½ tablespoon) of cinnamon powder
• 10 g (or ½ tablespoon) of salt
• 10 g (or ½ tablespoon) of freshly ground black pepper
• 60 ml (or ¼ cup) of lemon juice
• 75 ml (or ⅓ cup) of salad grade olive oil

The Method:

1. Place the bulgur in a bowl and pour hot water over it to cover by at least 2.5 cm (or 1 inch).
2. After 1 hour, or when the grains swell and soften, drain the bulgur and squeeze out the water.
3. Place the drained bulgur in the bottom of a salad bowl.
4. In a smaller bowl, mix together the dried onion, cinnamon, salt, and pepper.
5. Sprinkle the seasonings over the bulgur and mix with salad servers to distribute them evenly throughout.
6. Finely chop the parsley, mint, and scallions into pieces approximately 3 mm (or ⅛ inch) size, and add to the salad bowl.
7. Chop the tomato and cucumber into approximately 6 mm (or ¼ inch) cubes and add to the salad bowl.
8. Drizzle the lemon juice and olive oil over the salad ingredients and mix with salad servers to distribute them evenly throughout.