Spring Greens Tabouleh
/
Spring Greens Tabouleh
Recipe by Courtney Roulston
Ingredients
3 large heads broccoli, quartered lengthways
2 tablespoons Squeaky Gate extra virgin olive oil
2 bunches asparagus, sliced into 1/2 cm lengths
1 cup frozen peas, blanched, drained
sea salt and pepper to taste
1 bunch dill, chopped
1 bunch mint, chopped
1 bunch flat leaf parsley
1 red onion, peeled, finely diced
1/2 cup sunflower seeds, toasted
1/2 cup pepita seeds, toasted
1/3 cup sesame seeds, toasted
1 long green chilli, finely diced
1/2 cup pomegranate seeds to garnish (Use dried cranberries if out of Season)
dressing
2 tablespoons white wine vinegar
1/3 cup Squeaky Gate extra virgin olive oil
1 heaped teaspoon Dijon mustard
1 tablespoon maple syrup
Method
Heat 1 tablespoon of extra virgin olive oil in a frying pan and add in the asparagus. Cook for 2 minutes or until charred and tender. Set aside to cool.
Grate the broccoli into a fine rice consistency using a box grater or in a food processor. Heat the remaining extra virgin olive oil in a large pan and cook the broccoli for 2 minutes to slightly soften. Season and set aside to cool.
Mix the asparagus into the broccoli along with the peas, dill, mint, parsley, onion, sunflower seeds, pepita seeds, sesame seeds and chilli.
Whisk all the dressing ingredients together in a bowl, season and taste for balance.
Pour the dressing over the broccoli salad and toss well to coat.
Transfer the salad into a serving bowl and garnish with pomegranate seeds.
