QUINOA & ROAST BROCCOLI TABBOULEH

Serves 6

Traditionally, tabbouleh is sparsely grained and gloriously green. Finely chopped parsley is the undisputable hero. I’ve replaced the bulgur wheat with quinoa and added excessive greens to transform this mezze side into a bountiful main. Notwithstanding the zippy lemon dressing, I’d offer the tahini sauce alongside too.

FOR THE SALAD

• olive oil, for roasting

• 1 large head broccoli, cut into small florets

• 1 tsp cumin seeds

• ½ cup quinoa (I use a combination of white and red)

• 100g baby spinach

• 20g flat-leaf parsley

• a generous handful of mint and dill

• 1 tsp olive oil

• 1 cup mixed sprouts

• ½ large cucumber, deseeded and diced

• 4 spring onions, thinly sliced

• ½ cup almonds, toasted and roughly chopped

• ¼ cup pumpkin and sesame seeds, toasted

FOR THE LEMONY DRESSING

• 60ml extra-virgin olive oil

• 60ml lemon juice

• zest of 1 lemon

• 15ml honey

• salt and freshly ground black pepper

1. Preheat the oven to 220ºC. Arrange the broccoli on a roasting sheet. Drizzle with olive oil and season with cumin, salt and black pepper. Roast for 10-12 minutes, turning over halfway.

2. Cook the quinoa according to the instructions on the packet. Once cooled, tip into a large mixing bowl.

3. Pile the spinach and herbs together on a wooden board. Chop relatively fine, then add to the quinoa.

4. Heat the olive oil in a pan and flash-fry the sprouts for about 2 minutes. Season lightly before adding to the quinoa along with the broccoli, cucumber, spring onions and ¾ of the toasted almonds, and pumpkin and sesame seeds.

5. To make the dressing: Whisk all the ingredients together in a small bowl. Drizzle over the quinoa and toss gently to coat the grains. Scatter over the remaining almonds.