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


Step 1. 

Trim the broccoli of the fibrous end, then chop the tender stem and florets as finely as you can.

Step 2.

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!

Serves 8. 


Edited recipe and image from Rumi by Joseph Abboud, published by Murdoch Books, RRP $39.99. Photography: Armelle Habib.