Raw-Food Tabuleh with Hemp Seeds

Servings: 4
Prep time: 20
  • - 80 g Decorticated Hemp Seeds
  • - 300 g perineal tomatoes
  • - 300 g cucumbers
  • - 300 g yellow peppers
  • - 250 g zucchini
  • - 200 g carrots
  • - 150 g celery
  • - 1 lemon
  • - 1 optional fresh chilli pepper
  • - 1 spoonfuls chopped chives
  • - 1 spoonful minced mint
  • - 2 spoonfuls Extra Virgin Olive Oil
  • - Salt
  • - pepper
  1. Reduce the tomatoes into fillets and remove the seeds. Sprinkle them with a little salt and leave them in a colander so that they lose a little vegetable water.
  2. Divide the cucumbers into quarters for long without peeling them. Remove the watery part with the seeds, then salt them lightly and leave them in the colander with the tomatoes.
  3. Peel and reduce the stalks of celery, the carrots, peppers and courgettes into cubes. Remove the seeds from the fresh pepper, measure the amount according to personal taste, and chop it.
  4. Dry the tomatoes and cucumbers by dabbing them with kitchen paper and then cut them into cubes.
  5. Combine all the vegetables in a salad bowl, add lemon juice, oil, chives, mint, a sprinkling of salt and pepper. Mix the seeds of hemp last and bring the tabuleh to the table, before the vegetables, once seasoned, release their water.