BROCCOLI TABOULI

Thanks to the Paleo devotees we are all pretty familiar with cauliflower rice. But how about broccoli rice? And then, how about turning this rice into broccoli tabouli? This recipe is a game changer that I guarantee you’ll make over and over!

serves 4 to 6

600g broccoli (2 large heads with stem)

100ml extra virgin olive oil

1 bunch flat-leaf parsley, chopped

½ bunch mint leaves, chopped

4 spring onions, finely chopped

4 ox-heart tomatoes, cut into dice

½ teaspoon all spice

½ teaspoon sea salt

black pepper

¼ cup lemon juice 

Cut the broccoli stem and heads into even sized pieces. Using a food processor, work in two batches. Blend the stems until the texture resembles rice. Transfer to a bowl. Repeat the blending step with the broccoli head pieces, transferring to the bowl.  

Heat half the oil in a large non-stick frying pan over a medium heat. Add half of the broccoli ‘rice’. Cook for 3 minutes, stirring occasionally and transfer to a large bowl. Heat remaing oil in the frying pan and repeat cooking with the remaining broccoli.  Transfer to the bowl and place in the fridge to cool down.

Meanwhile, prepare the herbs and tomatoes. When the broccoli has cooled to room temperature, add all the ingredients, tossing to combine well. Season with a grinding of pepper and extra salt, if needed. Serve immediately.

Hint: All the separate components can be prepared an hour ahead of time, then mixed and the lemon juice added just before serving.