"This is a fantastic use of broccoli and something I always do when it's in season," says Carrington. "The cardamom flavour is perfect with roast lamb."
- 100 gm (½ cup) quinoa
- 750 gm broccoli, trimmed
- 1 Lebanese cucumber, finely chopped
- ½ preserved lemon, finely chopped
- 60 gm sunflower seeds
- 1 leek, thinly sliced
- 1 dill pickle, thinly sliced
- 1 cup (firmly packed) coriander
- 1 cup (firmly packed) flat-leaf parsley
- ½ cup (firmly packed) dill
- 1 garlic clove
- Juice of 1 lemon, to taste
- 50 ml olive oil
- ½ tsp ground cardamom
- 1Cook quinoa in a large saucepan of boiling water until tender (8-10 minutes). Drain well.
- 2For zhoug, combine coriander, parsley and dill in a bowl. Coarsely chop 1 cup of the herbs and set aside. Combine remaining herbs in a blender with garlic, lemon juice, oil and cardamom and blend until smooth.
- 3Grate broccoli (including a little stalk) so it has the texture of couscous. Blanch in a saucepan of salted boiling water until bright green (10 seconds). Refresh in iced water, then drain.
- 4Place quinoa, cucumber, preserved lemon, sunflower seeds, broccoli and chopped herbs in a large bowl. Stir through zhoug and season to taste with salt. Top with leek and pickle to serve.
Drink suggestion: A gin and tonic, preferably one made with Melbourne's Death Gin. Drink suggestion by Charlie Carrington & Anna Riou-Lebret.