Raw broccoli tabbouleh

Hot on the heels of cauliflower rice, very finely diced raw broccoli is the next trend to hit our dinner tables. Add some sweet goji berries, crunchy seeds and a good kick of fresh mint to the chopped broccoli. The delicious symphony of flavours is rounded off by a salad dressing made with nut oil and coconut syrup. This creates a fresh, delicious and healthy raw salad alternative to the traditional Lebanese salad, tabbouleh.

Serves 4 | About 15 min

Broccoli Tabbouleh:

  • 1 large head of broccoli
  • 75 ml sunflower seeds
  • 75 ml goji berries
  • 50 ml pumpkin seeds
  • 100 ml fresh blueberries
  • 1 spring onion
  • 4–5 sprigs of fresh mint

 

Dressing:

  • 50 ml nut oil
  • 25 ml lime juice
  • 1–2 cloves of garlic
  • A sprinkling of salt
  • 1 tsp coconut syrup or honey
  • A twist of black pepper

1. Finely chop the broccoli florets with a large knife. Finely dice the stem of the broccoli.

2. Dice the stem of the spring onion. Take the mint leaves off the sprigs and finely chop the leaves. Prepare the dressing by mixing the nut oil with lime juice and a crushed garlic clove. Season the dressing with a pinch of salt, a twist of black pepper and coconut syrup or honey to round out the flavour. 

3. Place all of the salad ingredients in a bowl and mix well. Pour the dressing over the salad and mix once more.

 

Tips:

You can vary the salad by using half a cauliflower and half a head of broccoli.

The vitamin-rich broccoli stem can also be diced and added to the salad, as the stem contains the best broccoli aroma.

Broccoli tabbouleh is a tasty standalone dish, but it also makes a great accompaniment to meat, fish or chicken dishes. Do not forget that this salad keeps really well. Put the leftovers in a container and take them to work for lunch. Every day can be a celebration!