As you have probably gathered by now, tomatoes are a favourite of mine. Thankfully I had a couple of weeks in Malta in September so I was able to indulge my tomato compulsion - and how I indulged! I could eat tomatoes on their own as one would eat an apple and I also love to add them to all manner of things. Well at long last tomatoes are here!

Well they've been lurking around the supermarkets for the better part of winter, but we don't need to go there do we?

Anyway, this quick and easy lentil tabbouleh is a current favourite of mine. Hence, if you are anything like me you'd probably eat a bowl of this as is. Or you could be a little more civilised and serve it alongside some grilled fish or meat.




When I'm feeling exceptionally lazy I grab a tin of organic lentils for this salad - no harm intended.  And for the days where I find that I have time on my side I boil up some Puy lentils, as their unique peppery flavour is pretty spectacular in this salad.

Seeing that we are now on the brink of tomato season here in Melbourne we will, despite the kids loud protests, be eating this dish right through until February.


Lentil Tabbouleh

Recipe adapted from Saha 2005

Ingredients

400g tin of organic lentils, rinsed and drained

250g of organic cherry tomatoes, halved

Juice of a large lemon

1 cup of fresh mint, roughly chopped

2 cups of fresh flat leaf parsley, roughly chopped

1 tsp ground cinnamon

1 tsp allspice

Extra-virgin olive oil

Sea salt & freshly ground pepper, to taste

Method

Place the lentils and all the other ingredients in a large mixing bowl and toss well. Allow the tabbouleh to stand for 10 minutes or so before serving so to allow the flavours to come together.