Chefs' Recipes

Sean Moran's parsley salad with finger lime

A tabbouleh-like salad with the extra pop and zing of finger lime.

By Sean Moran
  • 30 mins preparation
  • 10 mins cooking
  • Serves 4 - 6
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"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.


  • 200 ml canola or sunflower oil
  • 2 cups (firmly packed) curly-leaf parsley, well-dried
  • 2 cups (firmly packed) flat-leaf parsley, coarsely chopped
  • 6 golden shallots, finely chopped
  • 4 large finger limes, pearls removed
  • 1 celery stalk, thinly sliced
  • 2 tbsp baby capers, rinsed
  • 70 gm green olives, pitted and finely chopped
  • 100 ml extra-virgin olive oil
  • Juice of ½ lemon


  • 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.