Serves 4 people
1 cup cooked green lentils
2 cups chopped green parsley
1 spring onion, thinly sliced
½ cup pomegranate seeds
1 avocado, diced
1 tbs chopped preserved lemon
2 tablespoons lemon juice
salt and pepper
4 tablespoons flaxseed oil
1 tablespoon nigella seeds
Every week I buy 2 to 3 huge bunches of Italian parsley. I use it up with everything, sometimes I would make parsley oil and I often make this parsley tabbouleh salad. Each time I make it I try to change something, the parsley is always a base yet the other ingredients depend on what I feel like eating at the moment. This time we have green lentils, preserved lemons and avocado. On top of that I added pomegranate arils for their sweet and refreshing taste and the ubiquitos nigella seeds.
Combine all the salad ingredients in a bowl. Sprinkle with the vinaigrette and mix gently. Arrange on a plate or serve in a bowl. Scatter nigella seeds on top.
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