This is a traditional Lebanese salad, using ingredients that are readily available in the hills and valleys of the Middle East and, of course, most good supermarkets. The mixture can be used as a filling for vine leaves or peppers and aubergines. To prepare it as a salad, the ingredients are simply bound with olive oil and lemon juice, then tossed with mint.
Cook's tip: To toast sesame seeds, heat a frying pan, pour in enough seeds to just cover the bottom of the pan, then dry-fry over a low heat, stirring constantly, until the seeds turn golden brown. Remove from the pan immediately, and leave to cool.