Winter Tabbouleh with Du Puy Lentils & Edible Flowers

Ingredients

• 100 g Du Puy (baby) lentils

• 1 cinnamon quill

• 2 sprigs of thyme

• 2 garlic cloves, lightly crushed

• 1 small brown onion, quartered

• ½ cup mint leaves, roughly shredded

• 2 cups flat-leaf parsley leaves, roughly shredded

• 3 shallots, finely diced

• 2 ripe tomatoes, seeded and diced

• 1 tsp ground allspice

• 1 tsp ground cinnamon

• 60 ml extra-virgin olive oil

• Juice of 1–2 lemons, to taste

• Sea salt and freshly ground black pepper

• A handful of assorted edible flower petals, to garnish

Method

1. Infuse the lentils
   Place the lentils in a small saucepan and cover with twice their volume of cold water. Add the cinnamon quill, thyme sprigs, garlic, and onion. Bring to a boil, then reduce to a gentle simmer. Cook for 25–30 minutes, or until the lentils are tender but still hold their shape.

2. Drain & cool
   Drain the lentils well and discard the aromatics. Set aside to cool completely.

3. Assemble the tabbouleh
   In a large mixing bowl, combine the cooled lentils with the mint, parsley, shallots, tomatoes, allspice, and ground cinnamon. Drizzle over the olive oil and squeeze in the lemon juice. Season generously with salt and pepper.

4. Let it rest
   Toss gently to combine and allow the salad to sit for 10 minutes so the flavours can marry.

5. To serve
   Spoon onto a serving platter or bowl and scatter with edible flower petals just before serving, for a vibrant, wintery flourish.