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Broccoli tabbouleh salad

Name: Tabbouleh (broccoli salad) recipe
Yield: 8
Ingredients: 1 large head of broccoli; 2 ripe tomatoes, cut into 5mm pieces; 1 bunch flat-leaf parsley, leaves picked then finely chopped; 1/4 bunch mint, leaves picked then shredded; 75ml lemon juice; 150ml extra virgin olive oil; 1 tsp Lebanese 7-spice (substitute baharat, Middle Eastern spice blend); 2 long green shallots, finely sliced

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Broccoli tabbouleh — This is an edited extract from Rumi: Food of Middle Eastern Appearance by Joseph Abboud, published by Murdoch Books, AUD$39.99, available now. Photography by Armelle Habib.

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by Joseph Abboud

CHEF

Dec 18, 2023

“You say tabouli, I say tabbouleh. If there’s one recipe I suggest you take from this book and share with your family and friends, it’s this one. It’s inspired by my wife Nat’s raw broccoli salad, which is a regular feature of our family table. Looking for inspiration that would do her proud and not be outright rejected by the kids, I found some broccoli in the fridge and thought I’d have a go at her salad, which normally contains chopped raw broccoli, toasted almonds and pumpkin seeds, and Persian feta. Instead, somehow, I made a connection between the texture of raw broccoli and the texture of burghul, which is an integral ingredient in tabbouleh. Broccoli tabbouleh was born. And it’s gluten free! I think I’m pretty clever with this one.” This is an edited extract from Rumi: Food of Middle Eastern Appearance by Joseph Abboud, published by Murdoch Books, AUD$39.99, available now. Photography by Armelle Habib.

1 large head of broccoli
2 ripe tomatoes, cut into 5mm pieces
1 bunch flat-leaf parsley, leaves picked then finely chopped
1/4 bunch mint, leaves picked then shredded
75ml lemon juice
150ml extra virgin olive oil
1 tsp Lebanese 7-spice (substitute baharat, Middle Eastern spice blend)
2 long green shallots, finely sliced

Method

1.

Trim the broccoli of the fibrous end, then chop the tender stem and florets as finely as you can.
2.

Place all ingredients in a bowl with 1/2 tsp salt and mix together. Be sure that everything is well coated with the lemon juice and oil. I would suggest leaving it for 5 minutes after mixing, then coming back to it with any adjustments to the seasoning – it should be juicy and salty!

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