Broccoli and mint tabbouleh with sumac dusted vegetables and dill labneh

SERVES 4

Start 1 day before serving

100g Tenderstem broccoli,

sliced in half lengthways

125g coarse bulgur wheat

3tbsp rapeseed oil

1tbsp white balsamic vinegar

6 mint leaves

2 celery sticks, thinly sliced

9cm piece cucumber, peel removed in stripes, thinly sliced

125g radishes, trimmed and thinly sliced

1 small candy beetroot, thinly sliced

1 golden beetroot, thinly sliced ½tsp sumac

China rose sprouts, to serve

For the dill labneh

300g natural yoghurt

4 dill sprigs, chopped

1-3 pinches sumac

To make the labneh, add a pinch of salt to the yoghurt, place in a muslin-lined sieve set over a bowl and leave for overnight or for at least 3 hours.

The next day, tip the strained yoghurt into another bowl, fold in the dill, then scatter with a few pinches of sumac.

Blanch the broccoli in boiling salted water for 30 seconds, then drain in a colander and refresh under cold running water. Tip on to kitchen paper and leave to dry.

Place the bulgur wheat in a saucepan with 300ml cold water, a pinch of salt and 1tbsp of the oil. Bring to the boil over a medium heat, then reduce the heat and cook gently for 8 minutes. Turn off the heat and cover for 20 minutes, then transfer to a bowl. Put the vinegar in separate bowl, whisk in the rest of the oil and mix half of this into the bulgur and allow to cool.

Snip the broccoli into a mini processor and add the mint. Blitz until finely chopped (not puréed). Stir into the bulgur and tip on to a serving plate. Toss the celery in the rest of the vinegar and oil mixture, then fold it through the bulgur with the cucumber, radishes and beetroot and toss together. Dust with sumac and scatter over the sprouts. Serve alongside the dill labneh.

Cook’s note

China rose sprouts are a type of radish sprout. Find them online or substitute for any other micro sprouts you fancy.