Broccoli and Kale Tabouli

INGREDIENTS

  • 180g burghul
  • 1 head broccoli, finely chopped
  • 1½ cups finely chopped kale leaves
  • 1 bunch cavolo nero; half chopped, half left whole
  • 3 cups loosely packed mint,
  • flat leaf parsley and coriander
  • 2 lemons, zested and juiced
  • 2 garlic cloves, crushed
  • 100ml extra virgin olive oil

Pickle

  • 2 small red onions, peeled and sliced into rounds
  • 1 tsp sumac
  • 1 tsp cumin seeds
  • 1 bay leaf
  • 1/3 cup red wine vinegar
  • ½ tsp sugar
  • ½ tsp Murray River salt flakes

Prep time: 10 mins
Cook time: 5 mins
Serves: 6-8

METHOD

Pickle

Step 1.
Combine the ingredients in a vacuum seal bag. Place into the Vacuum Sealing Drawer and Vacuum on setting 3 and Seal on setting 3. Alternatively, combine in a small bowl and pickle in the Refrigerator for at least 30 minutes.

Tabouli

Step 1.
Soak burghul in a bowl of boiling water for 5 minutes and drain.

Step 2.
Combine the kale, broccoli, cavolo nero, burghul and herbs in a large serving dish or bowl.

Step 3.
Place the whole cavolo nero leaves on a Perforated steam tray and Steam at 100°C for 1 minute. Refresh in iced water.

Step 4.
Heat a small amount of oil in a small saucepan, add the garlic and cook for 30 seconds until fragrant. Add the remaining oil and season to taste.

Step 5.
Lay the wilted cavolo nero leaves along the side of a serving bowl. Top with the burghul mixture and pickle and pour the warm dressing over the top.

Recipe by Shannon Bennett for Miele

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