A delicious, raw take on a traditional favourite, this dish is jam-packed with goodness and is a little more “hearty” than a traditional tabouleh, so you may also like to serve it as a side.
Serves: 1–2
=R1=
Servings
1-2
Prep time
Cook time
Recipe
Ingredients
- ½ cup sunflower seeds
- ½ cup parsley, roughly chopped
- 1 tbsp mint, roughly chopped
- 1 tbsp hemp seeds (or another nut or seed of your choice)
- ½ cup sprouts
- 1 tbsp pine nuts
- 6 cherry tomatoes
-
- Dressing
- 1 clove garlic, smashed & chopped
- 1 tbsp olive oil
- 2 tsp lemon juice
- ¼ tsp maple syrup
Method
- Add sunflower seeds to food processor and process to coarse crumb.
- Transfer to bowl and add all other ingredients, tossing to combine.
- Combine dressing ingredients in cup and stir well.
- Pour over tabouleh and combine well.
- Finish with a drizzle of olive oil and sprinkle of flaked sea salt.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
