Broccoli is crisp and vibrantly green at the moment and it
makes a delightful and refreshing ingredient to this salad.
Broccoli cracked wheat
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
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.
• Alison Lambert, chef at the Otago Farmers Market, will
demonstrate this recipe at the market on Saturday morning.