Broccoli Tabbouleh with Peas and Sugar Snaps

Give this refreshingly green salad a try for a healthy addition to your menu
Broccoli Tabbouleh with Peas and Sugar Snaps
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Broccoli Tabbouleh with Peas and Sugar Snaps
September 19, 2019
Level Easy
Preparation Time 10 minutes
Serves 6
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton

INGREDIENTS

800g whole broccoli
3 lemons, juiced and zested
spinneysFOOD Salt, to season
spinneysFOOD Whole Black Pepper, freshly ground, to season
6 spring onions, finely chopped
50g spinneysFOOD Fresh Parsley, roughly chopped
25g spinneysFOOD Fresh Dill, roughly chopped
20g spinneysFOOD Fresh Mint, roughly chopped
150g frozen peas, blanched and cooled
50g sugar snap peas or mange tout, halved
3 tbsp olive oil
100g Fresh Pomegranate Jewels (or about ½ a pomegranate)

METHOD

  • 1

    In a food processor fitted with a large grater attachment, grate the broccoli.

  • 2

    Place in a large bowl and add the lemon zest and juice, seasoning, chopped spring onions and the rest of the ingredients. Mix and serve immediately.

ALSO TRY

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