|
In a small frying pan, heat the vegetable oil over low
heat. Add the pine nuts and sauté, stirring constantly
until pale gold. Remove from the heat and drain off
the oil through a sieve. Cool.
Combine the mint, parsley, tomatoes, cucumber, green onion and pine nuts. For the dressing, combine the lemon juice, salt and garlic in a small bowl. Stir well. Slowly beat in the olive oil. Stir in the cinnamon and allspice. The vegetables may be prepared 4-6 hours in advance. Cover and refrigerate. Just before serving, toss with the pine nuts and dressing.
|
