Pete Evans’ Eat Your Greens: Celery and Dukkah Tabbouleh Recipe

Pete Evans’ Eat Your Greens: Celery and Dukkah Tabbouleh Recipe

Pete Evans

Celebrity Paleo Chef

15/11/2018

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!

'Eat Your Greens by Pete Evans, Published by Plum, RRP $39.99, Photography by William Meppem'

‘Eat Your Greens by Pete Evans, Published by Plum, RRP $39.99, Photography by William Meppem’