adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Broccoli tabouli with feta and pomegranate
0 Likes
Prep Time:
20 minutes
Cook Time:
Total Time:
20 minutes
Vibrant gluten-free tabouli with feta, juicy pomegranate, and crunchy pine nuts.
Ingredients:
  • 350g broccoli, cut into florets
  • 4 green shallots, thinly sliced
  • 400g can chickpeas, rinsed, drained
  • 1 Lebanese cucumber, coarsely chopped
  • 200g mixed grape tomatoes, halved
  • 125.00 ml fresh mint leaves, finely chopped
  • 500.00 ml fresh continental parsley leaves, finely chopped
  • 40.00 ml pomegranate molasses
  • 40g (1/4 cup) marinated feta, crumbled
  • 20.00 ml pine nuts, toasted
  • Pomegranate seeds, to serve (optional)
Instructions:
  • Pulse the broccoli in a food processor until it's finely chopped to a rice-like consistency.
  • In a large bowl, mix broccoli, shallot, chickpeas, cucumber, tomato, mint, and parsley. Season well and toss everything together.
  • In a small jug, combine the lemon juice and pomegranate molasses. Season with salt and pepper. Pour the dressing over the tabouli and mix well. Transfer the tabouli to a large serving platter and top with crumbled marinated feta, toasted pine nuts, and optional pomegranate seeds. Serve with lemon wedges.

Similar Recipes