This tasty middle eastern salad is typically packed full of summer produce. But it’s winter and we need to make some strategic swaps—exit summer greens and enter winter brassicas. With sprouting broccoli the star of this salad and sweet Chilean guavas replacing summer tomatoes, Kate has created a tasty winter twist on the classic summer tabbouleh dish.
Directions
To Make Salad & Dressing
- Wash and drain your quinoa. Cook the quinoa in a large pot over medium heat until tender and according to package directions. Drain off any excess water, and set aside to cool.
- There is the option to blanche and/or char the broccolini. To blanch the broccolini firstly heat a large pot of salted water to a boil on high.
- Add broccolini to boiling water and cook until crisp-tender, 1–2 min. Drain in colander and rinse with cold water to stop broccoli from cooking. Drain well.
- To char and fry broccolini, heat olive oil in a medium fry pan over medium heat. Add in broccolini and turn stems every few minuets until evenly shared and tender. Set aside to cool.
- While the quinoa cools and the kale softens, roughly chop the herbs. And Finley dice the onion (if using).
- In a small bowl whisk together lemon juice, olive oil, salt and pepper (option to add in crushed garlic). Set aside dressing.
- Simply combine the guavas, herbs, broccolini and quinoa in a large serving bowl. Pour over the dressing and stir through until well combined.
- Tabbouleh should be zingy and full of flavor, and you’ll need to use enough lemon and salt to get there—season to taste. This salad is best served straight away—enjoy!
