All the fresh-herb goodness of tabbouleh is captured in this delicious dish that sidesteps glutenous bulgur wheat with a paleo-friendly use of chopped toasted hazelnuts. (If you can’t find them already toasted, toast them in one layer on a baking sheet for 15 minutes at 350°F.) You can also use walnuts or pistachios and swap the radish garnish with pomegranate arils.
SERVES 6
Leaves from 2 bunch Italian parsley
Leaves from 1 bunch mint
1 bunch green onions, finely chopped
1⁄2 cup olive oil
2 tablespoon Preserved Lemon Paste
Salt
1 cup finely chopped, toasted hazelnuts
2 radishes, thinly sliced
Rinse, dry, and finely chop the parsley and mint. Transfer to
a bowl, add the green onions, oil, and lemon juice. Season to taste with more preserved lemon paste or salt if needed. Mix in the hazelnuts, transfer to a serving plate, and top with the radish slices.
