BROCCOLI TABBOULEH

1. Roughly chop the broccoli or pulse it in a food processor until it resembles couscous. 

2. In a large bowl, combine the broccoli, chickpeas, pomegranate seeds, spring onions, parsley, mint, cucumber, tomatoes, and spinach. 

3. Whisk together the dressing ingredients in a small bowl, then pour over the salad. Toss well and season to taste with salt and pepper. 

4. Spread the hummus across a large serving plate or platter. Spoon the tabouleh over the top and scatter with extra herbs and pomegranate seeds. 

5. Serve with warm, toasted pita triangles on the side. 

BROCCOLI

Delicious and nutrient dense. We grow and handpick ours at optimum maturity to lock in all the good stuff.

• wb_sunny Available All Year Round
• grass Gisborne, Pukekohe & Chertsey
• check Source of Dietary fibre
• check Good Source of Vitamin C
• check Source of Vitamin B6, Folate, Potassium

BABY SPINACH

Creamy, smooth, and very nutritious! Toss through another salad, add a handful to a smoothie or cook with many other dishes.

• wb_sunny Available All Year Round
• grass Gisborne
• auto_awesome Washed & Ready To Eat
• check Good source of Folate
• check Source of Vitamin A

Ingredients 

• 1 LeaderBrand broccoli
• 2 handfuls LeaderBrand baby spinach, chopped  
• 1 punnet cherry tomatoes, halved 
• ½ cucumber, chopped 
• ½ cup fresh parsley, chopped 
• ¼ cup fresh mint, chopped 
• 2 spring onions, chopped 
• ½ cup pomegranate seeds 
• 1 cup chickpeas, drained and rinsed 

Dressing 

• 3 tbsp pomegranate molasses 
• 4 tbsp olive oil 
• Juice of 1 lemon 
• Salt and pepper, to taste 

To Serve 

• 400g original flavour hummus 
• Toasted pita bread, cut into Triangles