Chefs' Recipes

Sean Moran’s parsley salad with finger lime

A tabbouleh-like salad with the extra pop and zing of finger lime.
Over-the-top image of an oval white dish with a chopped parsley salad, garnished with a lemon wedge.Chris Court
4 - 6

“This zingy, tabbouleh-like salad is a punchy, textural vitamin hit made all the more exciting with the pop of native finger lime,” says Sean Moran.



1.Heat canola oil in a large frying pan over medium heat. Add curly parsley and fry, in batches, until leaves have darkened (2-3 seconds; be careful, hot oil will spit), then drain on paper towel and season with salt.
2.Combine chopped parsley, shallots, finger lime, celery, capers and olives in a bowl and drizzle with olive oil and lemon juice. Season to taste and toss to combine. Sprinkle with fried parsley and freshly ground pepper to serve.

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