Broccoli tabbouleh

SERVES 6 // PREP TIME 30 MIN // COOK 10 MINS

“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 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

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; see cook’s notes p167). 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.

Kohlrabi salad Small cheese platter (with salad) and sugar bowl from Mud Australia. Talo carafe from Country Road. Broccoli tabbouleh Resin platter from Dinosaur Designs. Rilki salad servers from Country Road. Aura Kali side plate from Domayne. Jug by Jochen Holz from Hay. All other props stylist’s own. Stockists p167.