Broccoli tabbouleh salad

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Stir in some flaked tuna for a simple lunch.

Try using half fresh tomatoes and half sun blush tomatoes.

Make double! It keeps well covered in the fridge for 1-2 days.

Use your favourite vinaigrette dressing instead of lemon.

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This is one of those recipes that you'll make again and again. It's great with barbecued fish, chicken or meat, makes a quick lunch with some fresh goat's cheese.. or just eat it on its own.

Takes: approx 35 mins

1/2 cup cracked wheat (tabbouleh)
125g (5oz) small, broccoli florets
2 ripe plum tomatoes
2 spring onions
2tbsp chopped fresh mint
2tbsp chopped fresh parsley
1tbsp olive oil
Juice of 1 small lemon
Salt and freshly ground black pepper

1. Put the cracked wheat in a small saucepan with 1 cup of water (about 150ml). Bring slowly to the boil, then bubble gently for 10mins or until most of the water has evaporated away. Take the pan off the heat; cover with a lid or clean tea towel and leave to steam for 10mins.
2. Meanwhile drop the broccoli florets into a pan of boiling salted water and cook for about 3-5mins or until the broccoli is just tender but still quite crunchy. Drain and run under cold water to prevent it from overcooking.
3. Roughly chop the broccoli. Finely chop the tomatoes and spring onions.
Stir the wheat with a fork to break up the grains (it should be tender and crumbly) then tip it into a salad bowl. Add all the other ingredients with plenty of salt and pepper. Add an extra squeeze of lemon to taste. The salad should be quite sharp and slightly salty.

Top tips:
Stir in some flaked tuna for a simple lunch.
Try using half fresh tomatoes and half sun blush tomatoes.
Make double! It keeps well covered in the fridge for 1-2 days.
Use your favourite vinaigrette dressing instead of lemon.

www.thinkvegetables.co.uk.

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