Salad

Broccoli Tabbouleh

Posted by Janna Boulat on

Never thought there could be a ‘war’ between superfoods. If you look for kale and broccoli comparison information you may find this picture within an article published by ‘Salt Sugar Fat’.

Broccoli or Kale

Tabbouleh originated from the Arabic word and means ‘seasoning’. I have always liked the look of it, but parsley being the central ingredient did not excite me a lot.

This ‘Tabbouleh Salad’, I have created, is not just a seasoning due to two synergistic (in my opinion) ingredients: kale and broccoli. I love all herbs but in small quantities, so I included a few of them. If any of these herbs is not your favourite just replace it with the one you like, or exclude it. Barberries are small sour berries. If you cannot find them in the shops, you can use sun-dried tomatoes or the flesh of sweet black tomatoes. Alternatively, use dried cranberries, just soak them in boiling water for 5-10 minutes to reduce the sweetness.

Additionally to the ‘Tabbouleh Salad’, I would like to share another recipe here that was given to me by a traditional Chinese medicine practitioner many years ago (as a part of my treatment). You can utilise all the green left overs from the ‘Tabbouleh Salad’ (including the broccoli stem). I assume that bunches of kale and herbs that you can buy are larger than needed for this salad. If you have more broccoli and other green vegetables, for example zucchini, leek, bok choy, brussel sprouts, spinach, green capsicum, asparagus or celery, you can cook a super healthy soup (just add onion and garlic). Simply simmer all the ingredients in the minimal amount of water for 20 minutes then blend it and add more boiling water to achieve the consistency to your liking. When it is time for me to lose some weight I just have this soup for  my dinner. And it works!

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Broccoli Tabbouleh Salad.

Ingredients:

1 broccoli (florets, no stem)
3 kale leaves (no stem)
1 tsp minced garlic (2-3 cloves)
1 small bunch fresh dill
1 small bunch fresh parsley
1 small bunch fresh chives
1 cup mung bean sprouts
2 tbsp dried barberries
1/2 lemon (squeezed)
1/4 cup flaxeed oil
Salt and pepper as desired
Optional: fresh mint and coriander

Cooking:

1. Cover barberries with warm water and put aside.
2. Separate broccoli florets, coarsely cut kale leaves and put all into the food processor. Pulse a few times.
3. Finely cut all herbs and add to the processor. Pulse multiple times until the mixture reminds Tabouleh.
4. Shake oil, lemon juice, seasoning and garlic to make a dressing. Drain barberries.
5. Transfer Tabouleh into the salad bowl and add the dressing. Combine with barberries and mung beans well.

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