Broccoli Tabbouleh

April 16, 2018


This is my new favourite salad. It is great because it is loaded with nutrients and detoxifying broccoli and parsley. The other bonus is it keeps well in the fridge, so I'm never stuck without something nutritious to eat.



  • 1/2 red onion, very finely diced

  • Juice 2 lemons

  • 400g (one head) broccoli (stem removed)

  • 2 large ripe tomatoes, diced

  • 1/2 cup flat leaf parsley, finely chopped

  • 1/4 cup mint or coriander, finely chopped

  • 40 ml extra virgin olive oil

  • 70 g pomegranate seeds

  • 1 teaspoon Moroccan seasoning

  • salt and pepper




  1. In a small bowl place the onion and the juice of one lemon. Set aside to pickle.

  2. Place the broccoli into a food processor and pulse until finely chopped.

  3. Transfer the broccoli to a large bowl and add the remaining ingredients.

  4. Finally add the pickled onion drained of the lemon juice.

  5. Mix well and season with salt and pepper.




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