Winter tabbouleh with du puy lentils and edible flowers
- 100 g baby lentils
- 1 cinnamon quill
- 2 sprigs thyme
- 2 cloves garlic,
- 1 small brown onion, quartered
- 1/2 cup mint leaves, roughly shredded
- 2 cups flat-leaf parsley leaves, roughly shredded
- 3 shallots, finely diced
- 2 tomatoes, seeded and diced
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 60 ml extra-virgin olive oil
- juice of 1–2 lemons
- salt and pepper
- Assorted edible flower petals
Put the lentils into a small pot and cover with twice the volume of cold water adding cinnamon, thyme, garlic, and onion. Bring to the boil, then lower the heat and simmer for 25–30 minutes, or until the lentils are tender. Drain well and leave to cool removing the aromatics.
Tip the lentils into a large mixing bowl and add all the other ingredients. Toss well and leave for 10 minutes so the flavours mingle and intensify. Serve with picked Assorted edible flower petals on top.
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