Name: Broccoli tabbouleh
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6
Ingredients: 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; Zhoug; 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

Broccoli tabbouleh

A unique twist on traditional tabbouleh, with broccoli, quinoa, and a dressing packed with herbs and zest.

Serves 6

Prep

30M

Cook

10M

Total

40M

“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.”

Ingredients

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

Zhoug

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

Method

1.Cook quinoa in a large saucepan of boiling water until tender (8-10 minutes). Drain well.

2.For 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.

3.Grate 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.

4.Place 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.
Notes