Hemp Seed Tabouli
Makes 4 servings
What you need:
1 cup fresh parsley
1/2 cup fresh mint leaves
1/4 cup fresh cilantro (optional for cilantro lovers)
1/8 tsp himalayan salt
4 mini vine tomatoes, quartered
1 cup Manitoba Harvest Hemp Hearts
2 tablespoons Manitoba Harvest Hemp Oil
2 tablespoons freshly squeezed lemon juice
What to do:
-In a food processor fitted with the “S” blade, process the parsley, mint, and salt until minced. Alternatively you can just chop the parsley, mint and cilantro into a uniform size.
-Transfer the herbs and salt to a large mixing bowl. Add the tomatoes, hemp hearts, hemp oil, and lemon juice. Mix well, and serve.
-Stored in an airtight container in the fridge, the tabouli will keep for 2-3 days.