The other day I bought a large bunch of Parsley, and I forgot about it. Yesterday I bough another bunch of Parsley, and I ended up having a huge amount of Parsley. So, I made this Korean inspired salad. It was surprisingly good. If you like Parsley, you would definitely enjoy this salad.

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Makes

4 Servings

Ingredients

1 large bunch (150g to 200g) Parsley
1 tablespoon Toasted Sesame Seeds
1 tablespoon Sesame Oil
1 small clove Garlic *grated
1/4 teaspoon Salt
1/4 teaspoon Asian Chicken Bouillon Powder *optional
1/4 teaspoon Soy Sauce

Method

1. Wash Parsley very well. You can trim off the ends of the stems, but you cook stems as well, so don’t waste them. Cut into 3-4cm long pieces, and separate stems and leaves.
2. Boil water in a large saucepan. Add stems, cook for 1 minute, then add leaves, and bring back to the boil. When desired softness is achieved, drain, cool under cold water, then drain well. Squeeze and remove excess water.
3. Combine all other ingredients in a mixing bowl, add the Parsley, and mix well.