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.
Ingredients1 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 |
MethodStep 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. |
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Edited recipe and image from Rumi by Joseph Abboud, published by Murdoch Books, RRP $39.99. Photography: Armelle Habib.
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