To make this Celery and Dukkah <a href="https://womenlove.health/world/bbq-barramundi-with-pomegranate-and-green-olive-tabbouleh/" target="_blank" rel="noopener">Tabbouleh Recipe</a> place the star veggie and its leaves, spring onion, parsley, dukkah and half the walnuts in a large bowl. Add the sumac, lemon zest and juice, and olive oil and toss well. Season with salt and pepper. Arrange the tabbouleh in a serving bowl and sprinkle over the remaining walnuts and the chilli flakes, if using. <h2>CELERY AND DUKKAH TABBOULEH</h2> <h3>Ingredients</h3> <ul> <li>6 celery stalks, cut into small dice</li> <li>1 handful of pale celery leaves (avoid the deeper green leaves as they tend to be bitter), finely chopped</li> <li>2 spring onions, finely chopped</li> <li>1 large handful of flat-leaf parsley leaves, finely chopped</li> <li>3 tablespoons dukkah</li> <li>80g walnuts (activated if possible), toasted and chopped</li> <li>½ teaspoon sumac finely grated zest of 1 lemon</li> <li>3 tablespoons lemon juice</li> <li>3 tablespoons extra-virgin olive oil</li> <li>sea salt and freshly ground black pepper</li> <li>1–2 tablespoons chilli flakes (optional)</li> </ul> Catch this recipe and a whole lot more in Pete Evans' <strong>Eat Your Greens</strong> book!
