A colourful, tasty and very nutritious meal.
A colourful, tasty and very nutritious meal.
Recipe for 2 people.
Classic (no restrictions), Low carb, Lactose free, Vegan, Vegetarian
Preparation: 00:40
Interval: 00:00
TOOLS
1 cutting board(s), 1 pan(es), 3 bowls (1 optional), 1 wire whisk, 1 slotted spoon
EQUIPMENT
conventional + processor or mixer (optional)
METERS
cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml
Broccoli tabbouleh ingredients
– 300 g fresh broccoli (or frozen broccoli)
– 1 tablespoon light soy sauce (increase quantity if desired)
– 1/2 large red onion, diced
– 1/2 large red pepper, cut into cubes
– 1/2 large yellow pepper(s), cut into cubes
– 1/2 large green pepper, cut into cubes
– salt to taste (optional)
Broccoli Tabbouleh Sauce Ingredients
– 1/2 unit of lemon (juice)
– 60 tablespoons of extra virgin olive oil
– 1 tablespoon apple cider vinegar (optional)
– Salt to taste
– pepper to taste
Finishing ingredients
– chopped parsley to taste
– black sesame to taste
PREPARATION:
1. Place a pan full of water on the heat to cook the broccoli (see preparation).
2. Disinfect all the ingredients.
3. Chop the onion and peppers. Place it in a bowl, where you can then place the processed broccoli.
4. Wash, chop and dry the parsley well, leaving it on absorbent paper.
5. Separate the other ingredients and utensils for the recipe.
PREPARATION:
Broccoli Tabbouleh (this step must be done before starting the pre-preparation):
1. Separate the broccoli (fresh) into 8 parts. Wash under running water.
2. When the water boils, salt it lightly (be careful because the broccoli will contain soy sauce) add the broccoli.
3. Blanch, uncovered, until cooked through but crisp, about 3 to 5 minutes.
4. If you use frozen broccoli, leave it a little longer because it will need to be thawed before it can cook.
5. Continue pre-preparation.
APPETITE OR DESSERT (optional):
If you have chosen to prepare an appetizer or dessert, enjoy it because this recipe does not require pauses.
Broccoli tabbouleh:
1. When the broccoli is cooked but crunchy, remove it from the boiling water with a slotted spoon and place it in a bowl with cold water to prevent it from continuing to cook.
2. Place the broccoli in a food processor, add the soy sauce and blend until chopped into small pieces.
3. In the bowl where you collected the chopped tabbouleh ingredients (except the parsley), mix the chopped broccoli with the rest of the ingredients.
4. Set aside.
Sauce – Broccoli Tabbouleh:
1. In a bowl (or in the processor you processed the broccoli in), mix the sauce ingredients with a wire whisk or use a mixer to emulsify.
2. Set aside to season the tabbouleh.
Broccoli tabbouleh (seasoned):
1. Season the tabbouleh with the emulsified sauce (if necessary, beat the sauce a little more before using).
2. Mix well to incorporate the flavors.
FINALIZATION AND ASSEMBLY:
1. Place the tabbouleh on a serving plate, or if you prefer, spread it on plates, preferably deep.
2. Decorate with chopped parsley and black sesame.
Do you want to make this recipe? Access the shopping list, HERE.
To see this recipe for 2, 6, 8 people, Click here.
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Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
