BROCCOLI AND KALE TABOULI Miele Culinary Experts
INGREDIENTS 180 g burghul
Serves 6-8
1 head broccoli, finely chopped 1½ cups finely chopped kale leaves 1 bunch cavolo nero; half chopped, half left whole 3 cups loosely packed mint, flat leaf parsley and coriander 2 lemons, zested and juiced 2 garlic cloves, crushed 100 ml extra virgin olive oil Pickle 2 small red onions, peeled and sliced into rounds 1 tsp sumac 1 tsp cumin seeds 1 bay leaf 1 / 3 cup red wine vinegar
Preparation time 10 minutes
Cooking time 5 minutes
Appliance/function Steam Vacuum Sealing Drawer
½ tsp white sugar ½ tsp salt flakes
METHOD
Pickle 1. C ombine the ingredients in a vacuum sealing bag. Place into the vacuum sealing drawer and Vacuum on setting 3 and Seal on setting 3. Alternatively, combine in a small bowl and pickle in the refrigerator for at least 30 minutes.
Tabouli 1. S oak burghul in a bowl of boiling water for 5 minutes and drain.
2. C ombine the kale, broccoli, chopped cavolo nero, burghul and herbs in a large serving dish or bowl. 3. P lace the whole cavolo nero leaves in a perforated steam container and Steam at 100°C for 1 minute. Refresh in iced water. 4. H eat a small amount of oil in a small saucepan, add the garlic and cook for 30 seconds until fragrant. Add the remaining oil, lemon juice and zest and season to taste. 5. L ay the wilted cavolo nero leaves along the side of a serving bowl. Top with the burghul mixture and pickle and pour the warm dressing over the top.
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