Tempus, Fugit, again, week Thirteen midway through June, almost at Mid Summers day. I absolutely love this time of year, light evenings, ( though I have to say not really appreciating them this year) but the mornings! Light at 4 am, light and then sunshine streaming in, just wonderful.

I have made Tabbouleh this week, one of my favourite salads, but for me it has to be made with curly parsley, which seems to have fallen out of favour with the English public. However, Watts Farm, my new delivery source, gave me a choice, Flat or Curly.

Most recipes for Tabbouleh say, use flat leaf parsley, but for me, I assume that the first time I ate it, it was made with curly.

It is a salad from the Middle East and as such there are many variations, some use oodles of bulgar wheat, as in Turkey and Armenia, whereas in Syria, Lebanon, Palestine, Jordan and Egypt much more parsley, but honestly try and see how you like it. Personally, my preference is curly parsley and lots of it.

Therefore this is a list of ingredients but quantities vary according to taste :-

1. 1 cup of bulgar wheat
2. A large bunch of parsley finely chopped
3. 1 large tomato diced
4. Bunch of spring ( green onions chopped)
5. 100 mls good olive oil
6. 100 mls fresh lemon juice
7. Cloves of garlic crushed and chopped ( optional)
8. Salt and pepper
9. 1/4 cucumber diced ( optional)
10. Dozen or so fresh mint leaves ( optional)

Soak the bulgar in 2-3 cups of boiling water. Leave it to cool, then drain.

Mix together all the vegetables then add the bulgar. Stir in the oil and lemon juice, taste and add salt to taste.

This salad keeps very well for several days covered in the refrigerator. I often make a bowl of it for me but Himself usually declares it is too much of that green stuff !

Goes well with grilled fish or chicken or just have it by itself. I also added, very un-conventionally , chopped avocado, simply because I happen to really like avocados!