Did you know parsley is a great source of both iron and Vitamin C?
Yup, except we never really eat it in sufficient enough quantities. Let's face it, that little bit sprinkled on top of *insert any food* isn't exactly going to make a dent in RDAs of either of those nutrients.
Let me introduce you to tabouli (also known as tabbouleh). This Middle Eastern chopped parsley salad is a total taste sensation.
Traditionally, it's a combination of parsley, mint, lemon, tomatoes and bulgur wheat but I've added a few extra ingredients for even more nutrients and switched the bulgur wheat to lentils.
It's a really easy and tasty way to get more parsley in.

Ingredients (feeds 2 at dinner or makes 3 lunches)
180g green lentils, dry weight (also known as puy lentils or lentiles vertes dependant on where you are buying them)
50g of parsley, 2 average supermarket bunches
one bunch of mint
250g tomatoes, roughly chopped
3 spring onions, sliced
1/2 a cucumber, roughly chopped
zest and juice of a lemon
good quality extra virgin olive oil
sea salt and black pepper to season
2/3 of a block of feta cheese (optional)

Method:
Cook the lentils according to packet instructions. I cooked them for 20 minutes approximately so they still have a bite. Set aside to cool whilst you assemble the salad.
Wash the parsley and pick the leaves into a large bowl, discard the stalk.
Wash the mint, pick the leaves and chop finely. Add to the bowl with the parsley alongside the tomatoes, spring onion, cucumber and zest of a lemon. Season with freshly ground black pepper and a good pinch of sea salt.
Add the lentils to the same bowl, season again with some freshly ground black pepper (lentils are generally bland so it'll need the extra seasoning), squeeze in the juice of a lemon, drizzle with a generous amount of olive oil and stir well.
Divide between bowl, topping them with crumbled feta if desired.