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Crus & frais
Hemp seed tabouleh
Serves 4
Lebanese tabouleh reimagined: no semolina, just hemp seeds as the protein base. A burst of herbs, spring onion, lemon — extra-protein, extra-fresh, extra-digestible.
Ingredients
- 8 tbsp hulled hemp seeds (≈ 80 g)
- 1 large bunch of flat-leaf parsley, finely chopped
- 1 small bunch of fresh mint, finely chopped
- 1 spring onion (or 2 scallions), finely sliced
- Juice of 2 lemons, 3 tbsp first-pressed olive oil, 1 pinch of fleur de sel
- Optional: 2 tomatoes, seeded and diced
Method
Chop the herbs very finely — this is the key step, you want almost a fragrant green dust. Mix with onion and hemp seeds. Add lemon juice, olive oil and salt. Rest in the fridge 15 minutes so the hemp seeds soak up the dressing. Taste, adjust the lemon.
The Green Gold of Hemp
Hulled hemp seeds carry a complete protein (every essential amino acid) at 30-35 %, an ideal omega-3 to omega-6 ratio, iron, magnesium, zinc. The taste recalls fresh walnut. One spoon a day shifts the body's protein terrain.