"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
- 1Heat 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.
- 2Combine 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.