BROCCOLI CRACKED WHEAT SALAD

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

Serves 4

1 cup cracked or bulghur wheat (cous cous works well)
1 lemon, zest and juice

1/3 cup extra virgin olive oil

Sea salt and cracked black pepper

1 – 2 heads broccoli

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 wheat: Add the cracked wheat grains to a dry fry pan and heat over a moderate heat until lightly toasted (about 3 minutes).  When golden and gives off a toasted aroma add to 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 water from the pot which the broccoli was cooked or otherwise from the kettle is fine.  Stir once again and add half cup more of water, let sit to absorb (15 minutes) whilst you prepare the broccoli.

To prepare the broccoli hold 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 that it can go with pretty much with anything.