super-green broccoli tabouli

  • 600g broccoli, roughly chopped
  • 2 Lebanese cucumbers, thinly sliced
  • 1 cup flat-leaf parsley leaves, chopped
  • 1 cup mint leaves, chopped
  • 1 cup (100g) mung bean sprouts
  • ½ cup (100g) pepitas (pumpkin seeds), chopped
  • ⅓ cup (65g) marinated goat’s cheese 

apple cider dressing


  • ⅓ cup (80ml) apple cider vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey
  • sea salt and cracked black pepper
  1. Place the broccoli in a food processor and process until finely chopped. Heat a large non-stick frying pan over high heat, add the broccoli and cook, stirring, for 1–2 minutes or until just cooked through. Set aside to cool completely. 
  2. To make the apple cider dressing, place the vinegar, oil, honey, salt and pepper in a small bowl and stir to combine. Set aside.
  3. Place the broccoli, cucumber, parsley, mint, sprouts, pepitas and dressing in a large bowl and toss to combine. Top with the goat’s cheese to serve. Serves 4

Photography: Ben Dearnley 

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