Recipe: Gluten-free broccoli tabbouleh salad
A gluten-free tabbouleh salad with a juicy and salty dressing that is made from the humble vegetable ingredient – broccoli.
1 large head of broccoli
2 ripe tomatoes, cut into 5 mm dice
1 bunch of flat-leaf parsley, leaves picked then finely chopped
¼ bunch of mint, leaves picked then shredded
75ml lemon juice
150ml extra-virgin olive oil
1 tsp Lebanese 7 spice
2 spring onions, finely sliced
½ tsp salt
Trim the broccoli of the fibrous end, then chop the tender stem and florets as finely as you can.
Place all the ingredients in a bowl and mix together. Be sure that everything is well coated with the lemon juice and olive oil. I would suggest leaving it for 5 minutes after mixing then coming back to it with any adjustments to the seasoning – it should be juicy and salty!
Edited recipe and image from Rumi by Joseph Abboud, published by Murdoch Books, RRP $39.99. Photography: Armelle Habib.