‘Best Ever’ Tabbouleh
Servings 2 to 4 as a side
Ingredients
- 2 tablespoons lemon juice
- 2 bunches flat leaf parsley
- 1 large red bell pepper (capsicum) diced
- handful almond meal
Instructions
- Combine lemon juice, 4 tablespoons extra virgin olive oil and some salt and pepper in a medium salad bowl.
- Chop parsley leaves and stems as finely as you can be bothered with. Toss in the dressing.
- Add bell pepper and almond meal. Toss again.
- Taste, season with extra salt or lemon juice, if needed.