Recipe: Lentil and herb tabbouleh

TABBOULEH

2 x 425g tins lentils, drained and rinsed

3 spring onions, finely sliced handful fresh flat-leaf parsley, roughly chopped

small handful fresh mint leaves, roughly chopped

handful fresh coriander leaves, roughly chopped

juice of 1 lemon

30ml (2 tbsp) good-quality olive oil

salt and freshly ground black pepper, to taste

TO SERVE

baby exotic tomatoes, some sliced and others left whole fresh micro basil leaves, to garnish

HOW TO DO IT

1. For the tabbouleh, combine all of the ingredients in a medium bowl. Taste and season well. Serve in bowls, topped with baby exotic tomatoes and micro basil leaves.

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