SUPERFOOD BROCCOLI TABOULEH
4 People
226 Cals
SUPERFOOD BROCCOLI TABOULEH
4 People
226 Cals
About the recipe
This is my fresh twist on traditional tabouleh… using vibrant green broccoli instead of grains for a lighter, nutrient-rich salad that feels incredibly fresh, satisfying and full of goodness.Lightly blanched broccoli florets are tossed with sweet peas, baby spinach, spring onion, crunchy pumpkin seeds and bursts of juicy pomegranate, then finished with a vibrant parsley and mint dressing that brings everything to life.I lightly blanch the broccoli rather than serving it raw because it creates a sweeter flavour, softer texture and makes it much easier to digest — while still keeping that beautiful crunch and vibrant green colour.Serve it over creamy Greek yoghurt or hummus and finish with crumbled feta or avocado for a simple lunch, light dinner or beautiful entertaining salad.It’s fresh, nourishing and exactly the kind of food I love — simple ingredients made beautiful.High in fibre - Rich in antioxidants - Naturally gluten-free - Great for meal prep - Easy to customise with your favourite protein - Perfect for lunches, entertaining or light dinners.Serve with grilled salmon, chicken, chickpeas or halloumi for extra protein. Keeps beautifully in the fridge for 2–3 days — simply add avocado just before serving.
Nutrition Per Serving
226
Calories
12g
Fat
2g
Saturates
7g
Sugars
47mg
Salt
12g
Protein
17g
Carbs
8g
Fibre
Ingredients
- 500 g broccoli cut into small florets 2 heads broccoli
- 1 cup green peas defrosted
- 3 spring onions finely sliced
- 30 g pumpkin seeds
- 2 handfuls baby spinach leaves
- ¼ cup pomegranate arils if in season or dried cranberries
- Sea salt + black pepper to taste
- Greek yoghurt or hummus to serve, optional but recommended
OPTIONAL TOPPINGS
- Crumbled feta
- Sliced avocado
- Extra lemon wedges
PARSLEY MINT DRESSING
- 60 ml verjuice or 2 tablespoons lemon juice
- 3 tbsp extra virgin olive oil
- 1 bunch parsley
- 1 handful mint
- Sea salt + black pepper to taste
Method
- Blanch the broccoli florets in boiling water for 1 minute until bright green and just tender.
- Refresh in iced water to stop the cooking process and retain that vibrant colour. Drain well. Blanching gives the broccoli a softer texture and makes it easier to digest while still keeping it fresh and vibrant.
- Combine broccoli, peas, spring onion, spinach, pumpkin seeds, cranberries (if using) and half the pomegranate in a large bowl.
- Season lightly with sea salt and pepper.
- Blend the dressing ingredients until smooth and vibrant green.
- Pour the dressing over the salad and toss gently to combine.
- Spoon Greek yoghurt or hummus onto a serving platter or bowl.
- Top with the broccoli salad and finish with remaining pomegranate, crumbled feta or avocado.
- Add a squeeze of fresh lemon if desired.
- Serve immediately or enjoy chilled later.
NOTES + INSPIRATION
Make it a complete meal:
Serve this salad over creamy Greek yoghurt or hummus for added protein and a beautiful creamy base that pairs perfectly with the fresh herbs and crunchy broccoli. Add extra protein:
This salad is delicious topped with grilled chicken, salmon, tuna, grilled halloumi or chickpeas for a more substantial lunch or dinner. Feta or avocado?
Crumbled feta adds a lovely salty finish, while avocado brings extra creaminess and healthy fats. Both work beautifully. Pomegranate swap:
Use fresh pomegranate when in season for bursts of freshness, or swap for dried cranberries for a sweeter year-round option. Meal prep friendly:
This salad keeps beautifully in the fridge for 2–3 days. Store avocado separately and add just before serving. Make it nutty:
Toasted flaked almonds, pine nuts or extra pumpkin seeds add wonderful crunch. For extra greens:
You can swap spinach for rocket or shredded cos lettuce depending on what you have on hand.
Serve this salad over creamy Greek yoghurt or hummus for added protein and a beautiful creamy base that pairs perfectly with the fresh herbs and crunchy broccoli. Add extra protein:
This salad is delicious topped with grilled chicken, salmon, tuna, grilled halloumi or chickpeas for a more substantial lunch or dinner. Feta or avocado?
Crumbled feta adds a lovely salty finish, while avocado brings extra creaminess and healthy fats. Both work beautifully. Pomegranate swap:
Use fresh pomegranate when in season for bursts of freshness, or swap for dried cranberries for a sweeter year-round option. Meal prep friendly:
This salad keeps beautifully in the fridge for 2–3 days. Store avocado separately and add just before serving. Make it nutty:
Toasted flaked almonds, pine nuts or extra pumpkin seeds add wonderful crunch. For extra greens:
You can swap spinach for rocket or shredded cos lettuce depending on what you have on hand.
