Tabouleh is a proper southern Med classic. Combined with great olive oil and sweet roasted cauliflower it makes a substantial salad. I love the spice mix baharat – if you can’t find it, substitute it for ground spices. I like to use pomegranate molasses in the dressing – it gives a funky reddish tinge and has a sticky tang all of its own. For a special occasion, go the whole hog and sprinkle over herbs, baharat, pomegranate and chopped toasted almonds. *Gluten-free option: replace the bulgur wheat with millet.