INGREDIENTS (serves 4 as a side)

1 cup quinoa (or bulghar wheat if not gluten free)
2 bunches Italian parsley, large stems removed* and finely chopped
¼ cup fresh mint, finely chopped
1 cucumber, chopped
1 cup cherry tomatoes, chopped
4 spring onions, sliced
1 garlic clove, minced
2 lemons, juiced
¼ cup extra virgin olive oil
Salt, to taste
½-1 teaspoon Baharat (a bit spicy)

*reserve the parsley stems and keep in the freezer for the next time you make stock


If using quinoa, rinse thoroughly several times, and combine with water in a small pot.  Bring to a boil then cover and lower heat to a simmer. Cook on low for 10-15 minutes (or according to packet instructions), then fluff with a fork and set aside.

Add remaining ingredients (except the Baharat) in a bowl and mix the salad well to combine. Add dressing and toss to combine. Add the Baharat to taste – it’s quite spicy, so go cautiously!  Season to taste.

Best left to sit for an hour of so to let the flavours fully develop.

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