I could write a fan magazine, about my rock ‘n’ roll parsley queen…
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Friday night and she’s got a date
Goin’ places just a-stayin’ out late
Droppin’ dimes in the record machine
Rock ‘n’ roll parsley queen
This recipe came about because I had an abundance of parsley in my herb garden, so the team at Cabernet HQ set about brainstorming possible puns for parsley. The dish itself resembles a tabbouleh – a Middle Eastern parsley salad made with bulgur wheat. However, I decided to make this a grain-free alternative. You could, of course, make this recipe the traditional way – or even use riced cauliflower instead of the bulgur wheat! Either way, the parsley will absolutely be the queen of the dish!
You’ll need a LOT of parsley for this, and my preference is for the flat-leaf variety. Curly parsley is just wrong, in a somehow dated way. I find fresh herbs one of the hardest ingredients when providing quantities. So here’s what I grabbed from my herb garden: a few springs of mint, stacks of parsley, and a few garlic chives.
They’ll all need chopping up, so find your sharpest knife (I love my Wüsthof!) and get started. To the herbs, add halved cherry tomatoes and chopped English cucumber. Add a quick dressing of lemon juice and olive oil, then season with salt and pepper. Toss the herbs and vegetables so that they are fully coated, then keep refrigerated until required.
This parsley salad is a wonderful accompaniment to meat or fish dishes!
- 2 sprigs of mint, chopped
- large handful of flat-leaf parsley, chopped
- 3-4 garlic chives, chopped (optional)
- 8-10 cherry tomatoes, halved
- ½ English cucumber, chopped
- 2 tbs lemon juice
- 2 tbs olive oil
- salt and pepper
- Add the chopped herbs, tomatoes and cucumber to a large bowl.
- Add the lemon juice and olive oil, then season with salt and pepper. Toss the herbs and vegetables so that they are fully coated, then keep refrigerated until required.