I love this Broccoli Tabbouleh recipe for a summer salad when you get a bit over the lettuce leaf based BBQ accompaniment. I often make a larger batch so I can keep left overs it in the fridge and enjoy for lunch. If the day is a little cold and I want something warm and nourishing, a quick heat up in the microwave or added to a stir fry it’s a versatile recipe.

Let’s face it broccoli can be rather boring and not so appealing when overcooked unless you are whipping up a tasty batch of my Detox Green Soup! See recipe here.

It is however a super vegetable and the more ways you can spruce up this refrigerator staple the more you will enjoy this wonderful energy booster.

This recipe also has parsley, a herb perfect to support kidney health and is high in anti-oxidants Vitamin A, and Vitamin C. It also has Vitamin K good for bone health and blood clotting and has plant compounds that may have anti-cancer effects.

 

Ingredients

1 large Broccoli

1 Spring Onion – thinly sliced

1 large handful fresh English Parsley – chopped finely

1 small handful fresh Mint or Coriander- chopped finely

125g Cherry Tomatoes – chop each in half

1 cup Pine nuts and/or sunflower seeds – toasted

2 Tablespoons chia seeds (optional)

1 medium Lemon – rind

Salt and pepper

 

Dressing

3 gloves Garlic – finely chopped

1 Tablespoon Brewers Yeast

1/3 cup Quality Olive oil

Juice of 3 lemons

Salt and pepper

 

Directions

  1. Roughly trip the broccoli florets from larger part of the stalk, small bits of stalk ok. Whiz up in a food processor to resemble fine grain texture or as you would do making cauliflower rice.
  2. Scoop the broccoli mix into a bowl and add all other ingredients, spring onion, parsley, mint, cherry tomatoes, pine nuts, chia seeds, rind of 1 lemon and salt and pepper. Mix together carefully.
  3. Make dressing by whisking all ingredients in a small bowl and add to the broccoli tabbouleh. If you are serving the salad on the same day, leave to sit at room temperature for about 30 minutes to soak the dressing up well. Otherwise keep in the fridge until ready to use. It will last about 3 days.