This is my take on the traditional Lebanese dish, tabbouleh using a couple of unusual superfoods to help elevate the nutritional content of the dish. The main ingredient is hemp, which is a complete source of protein making it a great addition to your diet if you’re cutting out or reducing your meat intake. Hemp seeds are high in unsaturated fats, including omega 3 and 6 and contain a many minerals such as iron, magnesium and zinc. Barberries are quite tart but go really well with the other flavours in this dish. They are high vitamin E, iron, zinc and magnesium and can be swapped out for cranberries or raisins if you like and if you’re a bit unsure about hemp seeds you can use steamed couscous or bulgur wheat.
Ingredients
125g hemp seeds
2 cups baby tomatoes
1 cucumber
1 red onion
1 cup chopped flat leaf parley
¼ cup chopped dill
¼ cup chopped coriander
¼ cup chopped mint
¼ cup barberries
1tsp mint sauce (from a jar, optional)
1 lemon (juice of)
Olive oil
Salt and pepper
Method
Chop the tomatoes in half then place in a large mixing bowl. Cut the cucumber in half then lengthways into quarters. Chop into small pieces, about the same size as the chopped tomatoes, add to the bowl. Fine dice the onion then add it to the rest of the vegetables along with the remaining ingredients. Add salt and pepper and olive oil to taste.
