Broccoli Tabouleh with Slow-Roasted Stem

Cook Time 45 minutes

Serves 4

Ingredients

1 bunch coriander (cilantro), leaves picked

2 bunches of parsley, leaves picked

2 bunches dill, fronds picked

1 garlic clove

Juice of 1 lemon

¼ tsp ground cardamom

2 heads of broccoli

150g burghul (bulgur wheat)

1 Lebanese (short) cucumber

50g dill pickles

½ preserved lemon

2 leeks, halved

100g sunflower kernels

Olive oil

Method

Preheat oven to 210°C.

Using a grater or a knife, grate the broccoli florets and set aside. Reserve the stem, halving it lengthways. Drizzle the broccoli stems and leeks with olive oil and season with salt. Roast in the oven until slightly charred.

Put the coriander and one of the dill bunches into the blender. Add the garlic, lemon juice, olive oil, and cardamom, and blend on high speed for about 30 seconds. Set aside.

Half fill a saucepan with water and add the burghul. Bring it to the boil and cook for about 10 minutes. Into the same water, blanch the grated broccoli for 30 seconds, then strain.

Dice the cucumber and the dill pickles, and finely dice the preserved lemon. Combine the cucumber, pickles, preserved lemon, chopped dill and parsley in a large bowl with the broccoli ‘tabouleh’, the cooked burghul and the sunflower kernels. Dress with the herb purée.

To serve, arrange the broccoli stem and leek on a plate, then pile the tabouleh salad around and over them, letting it spill naturally. The finished dish should resemble a broccoli that has toppled over.