Now that it’s officially legal to eat Hemp in Australia I’m happy to make my recipe public. However you spell tabouli / tabbouleh my version is a blessing for those who like it gluten-free. A good source of protein and plant fibre, this Middle Eastern salad is wheat free. Parsley is the star player in this dish, but Hemp seeds have such a wonderful nutty flavour that I’ve added more than I would if it were a straight substitute for burgul.
For those not in the know, tabouleh is traditionally made by soaking cracked wheat or burgul, not only is wheat not that good for you but this step is time consuming. Additionaly, not only does my recipe save you time in the kitchen, but it is higher in protein. Sounds like winning to me.
Ingredients
1/2 cup Hemp Seeds
2 cups chopped parsley
1 cup chopped mint leaves
1 stalk of spring onion chopped (or white onion)
3 vine ripened tomatoes
1 clove garlic
1 lemon juiced
1/4 cup extra virginolive oil
salt & pepper to taste
Method
Wash herbs and pat dry. Chop herbs finely and place into a mixing bowl. Finely dice tomatoes and onion. Squeeze lemon and garlic and place in bowl with the other ingredients. Stir in Hemp and drizzle on olive oil. Serve immediately or even allow the flavours to marinate and meddle for awhile. That’s the beauty of this dish, it improves with time. Serve on it’s own or as an accompaniment to vegan burgers.
By Natalie Prigoone
Follow her on instagram @thegreatuncooking and visit her website thegreatuncooking.com for more raw food recipes or create incredible dishes, smoothies, dips, snacks and more alongside Natalie on Omstars.
