With this sudden burst of warm weather the parsley and mint in our garden is just about growing in front of our eyes
So I’ve been finding lots of ways to use them
And of course, it was only a matter of time before I made tabbouleh
But of course I had to add a twist
As soon as the weather warms up in Spring, one of my favourite things to do is to start sprouting
I’ve written about it here where I show you how to sprout mung beans (note – photos are from 2013!)
And if you are lucky enough to have a copy of my veggie-licious cookbook, you can read all about sprouting in there too!
Sprouting is super-easy, super fun and sprouts are super nutritious (which again, you can read all about in my book!)
My absolute favourite legume to sprout is lentils
Can you believe only 2 tablespoons of lentils produced this many sprouts!
Sprouts last for a week easily in your fridge and you can add them to pretty much anything – sandwiches, salads, stir fries
And use them as a garnish too – a garnish that you eat that is!
So start sprouting
And make this salad
It really is very deeelicious….
- 2-3 tablespoons freshly squeezed lemon juice
- 2-3 tablespoon extra virgin olive oil
- 1 clove garlic, crushed
- ¼ teaspoon salt
- 250 gram punnet of kumato, cherry or grape tomatoes
- 1 large bunch, approx 3 cups fresh flat-leaf parsley leaves, chopped
- ½ bunch, approx 1 cup fresh mint leaves, chopped
- 1 cup sprouted lentils
- 2-3 spring onions, finely sliced
- ⅓ cup pine nuts, toasted
- Place lemon juice, olive oil, garlic and salt into a jar with a tight fitting lid and shake well..
- Set aside.
- In a large bowl combine tomatoes, parsley, mint, sprouted lentils, spring onions and pine nuts.
- Mix to combine.
- When ready to eat, pour dressing over and stir through well..
- Transfer to serving dish and enjoy
Undressed salad can be stored in fridge for up to one week
Dressing will keep for 2-3 weeks in fridge