Ingredients

400g

flat leaf parsley, stalks removed and washed

1/4

galia melon deseeded and chopped into chunks

slices preserved lemon, middle removed and chipped very fine

100g

fresh mint leaves

20g

toasted flaked almonds

30g

Black olives

Vine cherry tomatoes cut into 4's

2 tablespoons

olive oil

2 tablespoons

fresh lemon juice

1/2 teaspoon

organic ground black pepper

large wholemeal pitta breads

1 tablespoon

za'atar blend

trimmed Asparagus stalks

100g

of feta cheese (optional)

My version of Tabouleh has the addition of melon and olives to give a beautiful contrasting colour to this side dish; crumble feta over for a complete meal variation.

I've served this light summer salad with Za'atar seasoned warm pittas.

Method

Chop the parsley and mintto resemble large breadcrumbs
Put this in a large bowl
Steam the asparagus stalks for a couple of minutes - so they are still al dente, put aside to cool
Add the chopped vinetomatoes, olives, preserved lemon, toasted almondsand Zaatar
Mix to combine and put in a serving dish
Top with the cubed melon and now cooled asparagus stalks
Add the broken feta if using
Mix the olive oil and lemon juice together to make the dressing
Add a sprinkle of traditional sea salt to taste
Pour the dressing over the salad

Serve with sliced warm pitta drizzled with olive oil and maybe a shake of Zaatar spice blend