Chefs' Recipes

Broccoli tabbouleh

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

By Charlie Carrington
  • 30 mins preparation
  • 10 mins cooking
  • Serves 6
  • Print
"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


  • 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.