Lentil tabouli with crisp garlic bread

• 1.5L (6 cups) water
• 305g (1 1/2 cups) dried brown lentils, rinsed, drained
• 3 garlic cloves
• 1 tablespoon juniper berries, securely wrapped in muslin
• Pinch of salt
• 60ml (1/4 cup) fresh lemon juice
• 1 tablespoon extra virgin olive oil
• 2-4 drops Red Tabasco Pepper Sauce
• Salt & freshly ground black pepper
• 4 ripe large tomatoes
• 1 bunch continental parsley
• 100g (about 10 slices) thinly sliced prosciutto
• 1 tablespoon olive oil
• 1 30cm Lebanese bread
• 1 lemon, cut into 6 wedges, to serve

Energy 1312kJ	Fat saturated 2.00g
Fat Total 10.00g	Carbohydrate sugars 5.00g
Carbohydrate Total 29.00g	Dietary Fibre -
Protein 20.00g	Cholesterol -
Sodium 540.75mg

All nutrition values are per serve.

1. Step 1

   Place water, lentils, 2 garlic cloves, berries and salt in saucepan, cover, bring to boil over high heat. Reduce heat to medium and simmer, covered, for 35 minutes or until lentils are tender.

2. Step 2

   Meanwhile, use a fork to whisk lemon juice, extra virgin olive oil and Tabasco in bowl. Season with salt and pepper. Set aside.

3. Step 3

   Cut tomatoes into 1cm pieces and roughly chop parsley leaves. Place in bowl. Drain lentils and transfer to a medium bowl. Discard garlic cloves and berries. Set aside for 20 minutes to cool.

4. Step 4

   Meanwhile, preheat grill to high. Cook prosciutto for 2 minutes each side or until crisp. When cool, break into large pieces.

5. Step 5

   Crush remaining garlic and combine with oil in bowl. Place bread under preheated grill for 1 minute. Remove and brush untoasted side with oil mixture. Grill, brushed-side up, for a further 1 minute or until light golden. Set aside. Add lentils and prosciutto to tomato mixture, and toss gently. Drizzle with lemon dressing. Season with salt and pepper. Break bread into pieces, toss through salad. Serve immediately with lemon wedges.