Raw Tabbouleh with Hemp Seeds
The tabbouleh that needs no cooking — complete protein, parsley in abundance, the freshness of mint.
Here, hemp replaces bulgur: more protein, no cooking, and that nutty tenderness that holds its own against the parsley. It's the “plug and play” of plant nutrition turned into an everyday dish.
The secret of a great tabbouleh lies in the herbs: parsley is the flesh, mint is the soul. The hemp is merely the nourishing binder that drinks in the flavours.
Ingredients
- 6 tbsp shelled hemp seeds
- 1 large bunch of flat-leaf parsley, finely chopped
- 1 bunch of fresh mint (essential), chopped
- A little coriander and basil
- 1 cucumber in small dice
- 2 spring onions (or new onion), thinly sliced
- 1 well-ripened tomato, crushed — in season, optional
- 1 red pepper in small dice — optional
- 3 tbsp hemp oil (or olive oil)
- The juice of 1 to 2 lemons
- 1 grated garlic clove
- 1 tsp smoked paprika
- White pepper, fleur de sel
Method
- 1
Chop the parsley and mint very finely — they should dominate the dish. Add a little coriander and basil.
- 2
Cut the cucumber (and the tomato and pepper, if the season allows) into small dice. Thinly slice the spring onions.
- 3
In a large bowl, mix together the hemp seeds, the herbs and the vegetables.
- 4
Season: hemp oil, lemon juice, grated garlic, smoked paprika, white pepper and fleur de sel.
- 5
Let it rest for 1 h in the fridge — the hemp drinks in the flavours and the dish comes together. Adjust the lemon and salt before serving.
The tip
Don't skimp on the herbs: a true tabbouleh is green before it is garnished. The hemp brings complete protein without ever weighing it down.
Where I find it
Shelled hemp: Vehgro. Smoked paprika and white pepper: Épices Shira. Herbs and vegetables: the market.
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