Broccoli and Tabbouleh Salad 

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Rate recipe: 5 (high) 4 3 2 1 (low)

This is one of those endlessly useful recipes that you'll use again and again. It can be the ideal accompaniment for barbecued fish, chicken or meat, a speedy supper with some fresh goats' cheese or a light lunch just on its own.

Suggestions:

Make double! It keeps well covered in the fridge for 1-2 days.

Ingredients:

1 3/4 oz cracked wheat (bulgar)

4 3/8 oz small broccoli florets

2 ripe plum tomatoes

2 spring onions

2 Tbsp fresh mint, chopped

2 Tbsp fresh parsley, chopped

1 Tbsp olive oil

2 Tbsp fresh lemon juice

1 pinch cracked black pepper

1/2 tsp salt

1 cup water

Directions:

Put the cracked wheat in a small saucepan with 1 cup of water. Bring slowly to the boil, then let bubble gently for 10 minutes or until most of the water has evaporated. Take the pan off the heat; cover with a lid or clean tea towel and leave to steam for 10 minutes.

Meanwhile, steam the broccoli florets until they are just tender but still quite crunchy. Drain and run under cold water to prevent them from overcooking.

Roughly chop the broccoli. Finely chop the tomatoes and spring onions.
Stir the wheat with a fork to break up the grains (it should be tender and crumbly) then tip it into a salad bowl. Add all the other ingredients with plenty of salt and pepper then taste. Add an extra squeeze of lemon to taste. The salad should be quite sharp and slightly salty.

Variations:

Stir in some flaked tuna for a simple lunch.

Use your favourite vinaigrette dressing instead of lemon.

Variations not included in the nutritional analysis.

Author:

www.thinkvegetables.co.uk MW Mack
Think Vegetables website

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