To make this Celery and Dukkah Tabbouleh Recipe place the star veggie and its leaves, spring onion, parsley, dukkah and half the walnuts in a large bowl. Add the sumac, lemon zest and juice, and olive oil and toss well.
Season with salt and pepper.
Arrange the tabbouleh in a serving bowl and sprinkle over the remaining walnuts and the chilli flakes, if using.
CELERY AND DUKKAH TABBOULEH
Ingredients
6 celery stalks, cut into small dice
1 handful of pale celery leaves (avoid the deeper green leaves as they tend to be bitter), finely chopped
2 spring onions, finely chopped
1 large handful of flat-leaf parsley leaves, finely chopped
3 tablespoons dukkah
80g walnuts (activated if possible), toasted and chopped
½ teaspoon sumac finely grated zest of 1 lemon
3 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
sea salt and freshly ground black pepper
1–2 tablespoons chilli flakes (optional)
Catch this recipe and a whole lot more in Pete Evans’ Eat Your Greens book!
