Plate up a colourful grain-free hemp tabbouleh
If you’re looking for a vegetarian, grain-free side for the dinner table, this hemp tabbouleh might just do the trick. Replacing the traditional bulgur with chickpeas and hemp seeds, chef and nutritionist Sarah Britton offers a fresh take on the Levantine favourite. Inspired by her incredibly popular food blog My New Roots, Sarah’s new cookbook dishes up 100 plant-based recipes, with plenty of vegan, gluten-free and raw options for those so inclined. This high-protein dish is perfect for a snack, lunch or dinner-time side.
INGREDIENTS
Salad
1 cup cooked chickpeas
1⁄2 packed cup flat-leaf parsley leaves
1⁄2 packed cup fresh mint leaves
1⁄3 cup raw pine nuts
1⁄3 cup hemp seeds
1 small red onion, sliced
grated zest of 1 organic lemon
4 to 5 medium heirloom tomatoes in different colours
cold-pressed olive oil, for serving
flaky sea salt, for serving
Dressing
2 tablespoons cold-pressed olive oil
1 tablespoon freshly squeezed lemon juice
1 garlic clove, minced
1⁄2 teaspoon raw honey or pure maple syrup
pinch of fine sea salt
TO MAKE
In a food processor, pulse the chickpeas until grain size. Put them in a large bowl. Finely chop the parsley and mint leaves, and add the herbs to the chickpeas.
Toast the pine nuts in a dry frying pan over medium heat until golden and fragrant, about five minutes. Immediately remove the pine nuts from the pan and transfer them to a plate to cool completely. Add the cooled pine nuts, hemp seeds, sliced onion and lemon zest to the chickpea mixture.
To make the dressing, whisk the olive oil, lemon juice, garlic, honey and salt together in a small bowl. Pour this over the salad, tossing to combine.
Slice the tomatoes into thick steaks and arrange them on individual plates. Drizzle with a little olive oil and sprinkle with flaky salt. Spoon the tabbouleh salad over the tomatoes, and serve.
Recipe and images from My New Roots by Sarah Britton. Published by Macmillan.
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