Broccoli cracked wheat salad

Broccoli is crisp and vibrantly green at the moment and it makes a delightful and refreshing ingredient to this salad.

Broccoli cracked wheat salad
Serves 4

Photo by Peter McIntosh.

1-2 heads broccoli
1 cup cracked (bulgur) wheat
1 lemon, zest and juice
⅓ cup extra virgin olive oil
Sea salt and cracked black pepper
Handful fresh parsley, roughly chopped
Handful freshly torn mint, chervil, dill or basil leaves

Method

Bring a large pot of water to the boil. When water is boiling add the whole head of broccoli and cook for 2-3 minutes depending on size. Remove immediately and refresh in cold water, drain and set aside.

To prepare the cracked wheatAdd the cracked wheat grains to a dry frying pan and heat over a moderate heat until lightly toasted (about 3 minutes). When golden and giving off a toasted aroma, place in a bowl, squeeze over lemon juice; add zest and 1-2 tablespoons olive oil, season lightly with salt and pepper. Mix thoroughly and add 1 cup of broccoli cooking water or water from the kettle. Stir once again and add another half a cup of water, let sit to absorb (15 minutes) while you prepare the broccoli.

To prepare the broccoliHold the stalk and with a sharp knife run the blade over the head, almost like shaving the broccoli as you only want tiny pieces of green. Continue until all the broccoli head is done and a little of the tender stalk.

Discard the tough remainder. Add the broccoli to the cracked wheat along with the herbs, fluff up with a fork and taste for seasoning and flavour. Add more lemon and olive oil if needed. Stir to combine and serve warm or at room temperature. It is such a versatile dish it can go with pretty much anything.