Tabouleh: a Lebanese spicy salad | Farmer's Weekly SA

Ingredients

• reject damaged leaves, then chop the spring onions finely, combining the green and white sections
• separate the parsley heads from their stems
• crush these between your fingers to bruise them, then chop finely with a sharp knife
• add to the mix
• as with the parsley, separate the mint leaves from the stems and chop them finely
• add the finely chopped parsley and mint to the bowl and mix well to evenly distribute the ingredients
• take half the lemon and squeeze the juice into the mixing bowl
• stir well
• drizzle in a couple of tablespoons of extra virgin olive oil
• a generous sprinkling of mixed spice
• ground cinnamon
• salt