Name: Sean Moran’s parsley salad with finger lime
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 - 6
Ingredients: 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

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.

Serves 4 - 6

Prep

30M

Cook

10M

Total

40M

Skip to Recipe

“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.

Ingredients

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

Method

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.

Sean Moran

Styling by Sophia Young

Ingredients

Method

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