Broccoli and carrot tabbouleh

Broccoli and carrot tabbouleh

By
From
Good Better Green
Serves
4

This is an easy way to get your kids to eat broccoli and an even easier way to make some very basic ingredients taste rather good. You could easily replace the costly pistachios with a seed or nut of your choice.

Ingredients

Quantity Ingredient
glug good olive oil
1 small onion, finely diced
200-250g finely grated carrot
300g broccoli, broken into florets
300g cooked quinoa
90-100g unroasted pistachio nuts
sea salt

For the dressing

Quantity Ingredient
75ml extra virgin olive oil
1 lemon, zested and juiced
10g chives, finely chopped
1 garlic clove, finely chopped
1/2 teaspoon dijon mustard
1 teaspoon maple syrup

Method

  1. Heat the glug of oil in a saucepan over a gentle heat, add the onion and a pinch of salt and sweat until soft and translucent. Add the grated carrot and cook for a few more minutes.
  2. Blitz the broccoli in a food processor until fine. Add to the onions and cook for another couple of minutes until both the carrot and the broccoli are tender. Transfer to a serving dish.
  3. Combine all the dressing ingredients with a pinch of salt in a glass jar, screw the lid on tightly and give it a good shake.
  4. Pour the dressing over the warm vegetables and mix. Add the quinoa and nuts, mix well and serve. (It is also very good the next day.)
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