Broccoli & Lentil Tabbouleh
A healthy, plant based broccoli tabbouleh with pomegranate and spinach. This is a bright, seasonal and fresh tasting tabbouleh salad, great for lunch or as a side for dinner.
The dressing is one of my favourites, and so easy to make. All you need it tahini, lemon, yogurt, chilli flakes and sea salt.
For the main event, grab a large roasting tin and fill with the oil, ras el hanout, broccoli florets, garlic cloves and onion. Make sure that everything is coated and roast for 20-25 minutes.
Now it’s time to cook the lentils by adding them to 500ml of salted boiling water. You can also opt to use tinned lentils which just require heating and draining. Once cooked, fry the spinach and add the spinach, lentils, chopped apple and the rest of the tabbouleh ingredients to a large bowl.
Once the broccoli and onion wedges are ready, remove from oven and mix with the rest of the ingredients. Finally, sprinkle with the nuts and pomegranate seeds and serve with a drizzle of tahini yogurt, and wedges of lemon or lime.
Broccoli & Lentil Tabbouleh
Ingredients
- 1 large head of broccoli (or 2 smaller, cut in florets)
- 1 large onion (sliced)
- 3-4 whole garlic gloves (No need to peal.)
- 2 tbsp olive oil
- 1 tsp ras el hanout (I used a heaped tsp. )
- 300 g dried green lentils (rinsed or a 440g tin)
- 1 green apple (chopped)
- pomegranate seeds (Just a handful. (optional))
- 200 g baby spinach
- coriander & mint (total of a large bunch )
- 2 tbsp apple cider or white wine vinegar.
- salt & pepper (to taste)
- 50 g mixed nuts/seeds. (I used pumkin, sunflower and flaked almonds) (A good sprinkle, omit for NFO)
- 1 lemon or lime (cut into wedges to serve (optional))
Dressing
- 150 ml vegan yogurt
- 2 tsp tahini
- 1 lemon (zest and juice )
- 1/2 tsp chilli flakes (optional)
- sea salt & pepper (to taste)
Instructions
- Preheat the oven to 200C
- To make the dressing, whisk the tahini with the juice of the lemon (about 2 tbsp). Add the yogurt, chilli flakes, lemon zest, season with sea salt and combine.
- In a large roasting tin, add the oil, ras el hanout and salt & pepper, together with the broccoli florets, garlic cloves and onion. Toss to coat and spread out. Roast for 20/25 mins, tossing halfway through.
- If using dried lentils, add in a pan with 500ml salted boiling water and simmer for about 25 mins until lentils are tender. If using tinned (we did), heat through and then drain. Add the spinach to a dry pan with a tablespoon of water, and heat to wilt.
- Once the lentils are cooked, add to a large bowl, together with the spinach, chopped apple and the rest of the tabbouleh ingredients. Check seasoning. Gently toss to combine.
- Once the broccoli and onion wedges are ready, remove from oven and tumble over the lentils. Toss everything together, sprinkle with nuts/seeds and pomegranate seeds if using.
- Serve with dollops of the tahini yogurt, and wedges of lemon or lime!
Video
Nutrition
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One comment
Liliane
This dish loiks like it could be tasty. However, This is NOT Tabouli. Please define what warrants the name? Do you even know what Tabouli is? I’m sorry but it’s misleading, it doesn’t have anything close to the Tabouli my culture has shared with the Western society. Reconsider your choice of title. Thank you.