BROCCOLI TABOULEH WITH STEM

SERVES 4

1 bunch coriander, leaves picked 2 bunches parsley, leaves picked 2 bunches dill, fronds picked

1 garlic clove

Juice of 1 lemon

½ tsp cardamom

2 tbsp best-quality olive oil

2 heads of broccoli

150 g burghul

1 Lebanese cucumber

50 g dill pickles

½ preserved lemon

1 tsp grapeseed oil

2 leeks, white part only, 1 diced,

1 sliced very thinly into a few rings using a mandoline, the remainder diced

100 g sunflower kernels

Put the coriander, one parsley bunch and one dill bunch in the blender. Add the garlic, lemon juice and cardamom, and blend on high speed for around 30 seconds. Pour it out into a container and pour the olive oil on top so that it splits. Set aside.

Using a grater, grate the green tops of the broccoli and set aside. Reserve the stem, halving it lengthways.

Half-fill a saucepan with water and add the burghul. Bring it to the boil and cook for about 10 minutes, then strain and spread it out on a flat tray so it doesn’t overcook.

Dice the cucumber and the dill pickles. Finely dice the preserved lemon and mince the remaining herbs.

In a large, wide frying pan over a medium heat, warm the oil. Put the broccoli stem and diced leek in the frying pan, cut side down. Cook until the leek and broccoli stem have quite a lot of colour and are cooked through, around 10 minutes.

Combine the cucumber, pickles, preserved lemon and minced herbs in a large bowl with the broccoli “tabouleh”, the cooked burghul, diced leek and sunflower kernels. Dress with the herb puree and garnish with the leek rings and broccoli stem.