Ingredients
100g flat leaf parsley
50g fresh mint
2 medium tomatoes
4 spring onions, trimmed
1 gem lettuce
1 tsp cracked linseeds
1 tsp chia seeds
4 tbsp olive oil
freshly squeezed lemon juice, to taste
1/2 tsp Lebanese 7-spice blend or allspice
1/4 tsp ground cinnamon
1/4 tsp ground cumin
a little salt and ground pepper
Preparation
Step 1
Wash and dry the herbs and vegetables. Take the mint leaves off their stalks. Separate the lettuce leaves, so you can use each as a scoop.
Step 2
Finely chop the herbs and spring onions. Cut the tomatoes into small cubes.
Step 3
Put everything apart from the lettuce leaves into a bowl and mix well. Taste and adjust the dressing and seasoning if necessary. Use the lettuce leaves as scoops and enjoy. Sahtain.
Get creative
For a more nutritionally dynamic salad, add any combination of carrot, cucumber, radish, chilli, sweet peppers, raw spinach and raw kale to this salad. Make sure you chop leaves finely (particularly kale!) and expect to adjust the dressing and seasoning.
Tabbouleh is delicious on its own when you're peckish. It also goes very well with meat, poultry and fish if you fancy a bigger meal.
