Tabbouleh from Solo by Signe Johansen

Ingredients

• sea salt and freshly ground black pepper
• a pinch of ground coriander
• grilled halloumi and flatbread or pita bread, to serve (optional)
• grated zest and juice of ½ unwaxed lemon
• a pinch of ground cinnamon
• 1 small baby gem lettuce, to serve
• 1 small bunch of parsley, leaves very finely chopped
• ½ small bunch of mint, leaves very finely chopped
• 1 spring onion, thinly sliced
• 2 tbsp olive oil
• 4 ripe cherry or baby plum tomatoes, finely chopped
• ¼ cucumber, deseeded and finely chopped
• 1 tbsp fine bulgur wheat