Lebanese onion and parsley salad

by Jenny Chandler

This fresh, aromatic salad is great alongside mezze or just as a side dish with grilled meats or fish. Don’t be put off by the raw onion; it’s surprisingly subtle and crisp after a quick soak in cold water.


1 large sweet white or Spanish onion, halved and finely sliced
10 mint leaves, chopped very finely
1 tsp sumac
½ tsp toasted cumin seeds
Juice of ½ lemon
4 tbsp extra virgin olive oil
Leaves from a very large bunch of flat leaf parsley, roughly chopped


Soak the onion in cold water whilst you prepare the remaining ingredients.

Place the mint, sumac, cumin seeds, lemon juice and olive oil into a jar, shake to emulsify and then season with plenty of salt and pepper.

Drain the onion and pour over the dressing. Now add the parsley and toss everything together gently with your hands.

Alternative: Try adding chopped boiled eggs and toasted sesame seeds to the salad too.

Recipe: Jenny Chandler