We’ve been doing a lot of sweets lately and I for one am starting to feel it so its time to strip back and get raw (ROAR). I bought a beautiful bunch of parsley from my local shop a few days ago and haven’t used it yet… This is the kind of bushy flat leaf parsley that could stop wars… if the war was between tomato and red onion. I’m talking TABBOULEH! But how do you make tabbouleh into something you could eat as a meal and not as a side? LENTILS! Plus this gorgeous salad has a dressing to die for inspired by another healthy blogger. There are a lot of ingredients for the dressing but HOLY BEARD OF ZEUS is it worth it! Trust me on this one. Its not for the faint of heart either, all those raw spices mean that, well, its spicy, go figure huh.
This amazing dish has no oil, is low fat, high protein, vegetarian AND gluten free but if you’re a vegan then sweat not, just leave out the cheese and chow down to your hearts content on this scrummy salad!
Ingredients for Salad:
- 200g uncooked lentilles vertes (thats green lentils if you’re not a frenchie, cook them as per the instructions)
- 50g flat leaf parsley finely chopped (thats around one big bunch or using two hands to pick up one bunch when chopped)
- 1/2 red onion, finely diced
- 1/2 red capsicum (red pepper, finely diced)
- 8 cherry tomatoes (chopped into 4 or 8 pieces each)
- 60g sultanas, chopped (2 small handfuls and I only chop them cos I don’t like them squishy, up to you if you wanna keep them whole)
- 2 tbsp capers, finely chopped
For the dressing, in a mortar and pestle grind the following:
- 1/2 tsp mustard seeds
- 8 cloves
- 4 cardamom seeds
- 1/2 tsp chilli
- 1 tsp cumin
- 1 tsp coriander seeds
- 1 tsp salt
Add to that 6 tablespoons of malt vinegar and 4 tablespoons of honey, shake and smell… mmm smell that, it smells like success, and success is gonna be tasty, so tasty you’ll forget about how many ingredients had to go into it to make it.
It might be a good idea to add the dressing bit by bit in case the raw spices are a bit too much for your palate I added the whole lot and was fine but I love spice and I’ve got guts of steel (alas, gluten is my kryptonite).
Add a good few heaped spoonfuls onto a bed of leaves for extra foliage and devour. Healthy never tasted so good!