The secret of this dish lies in the the way you chop your herbs- they should be lovingly sliced, very finely, to produce thin silvers with a minimum of brushing. The extra effort is this involves really does pay off. Traditionally, tabbouleh is made with burghul wheat: here, however, I’ve replaced it with puy lentils, giving a different texture to the dish. Oh, and the feta’s just me!
120g flat-leaf parsley, with stalks
50g mint leaves, picked
2 tomatoes, finely diced
1 small red onion, finely diced
150g puy lentils, cooked
½ teaspoon ground cinnamon
1 teaspoon ground allspice
Juice of 1 lemon
60ml olive oil
50g feta vegan cheese, crumbled
Using a very sharp knife, slice the parsley as thinly as possible, starting at the leafy top and going all the way down to the stalks: repeat with the mint leaves. Combine the tomatoes, onion, lentils, herbs and spices and season with salt. Dress with lemon juice and olive oil, stirring in the feta just before serving.