Arabic Parsley Salad with Amaranth
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 160 g amaranth
- 4 tomato (s)
- a bit salt
- 1 onion (s), red
- 1 chilli pepper (s), red
- 1 bunch parsley, smooth
- 2 tablespoon oil, neutral
- 2 teaspoons juice (sea buckthorn)
- 3 tablespoon lemon juice
- some black pepper
Print Recipe
Pin Recipe Instructions
- Wash the amaranth thoroughly in a sieve under running water and let it soak in gently boiling water for about 20 minutes. Then drain, rinse with cold water and drain well.
- Wash and finely dice tomatoes. Peel the onions and cut into fine rings. Core the chilli pepper and chop very finely. Wash parsley, pat dry and chop very finely.
- Mix the oil, sea buckthorn juice and lemon juice and season with salt and pepper.
- Mix the amaranth with the prepared ingredients and the dressing and let it steep for another 30 minutes. Stir again, season to taste again if necessary and serve.
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