Broc­coli tab­bouleh

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

Gourmet Traveller (Australia) - - Colour My World -

“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.

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