Recipes

Green tabouli and turmeric buttermilk dressing

By Maggie Beer

10 minutes

Preparation time

6 servings

Serves

Ingredients

250 g raw broccoli

100 g baby spinach

3 spring onions, finely chopped

50 g parsley, finely chopped

50 g mint, finely chopped

1 avocado, finely diced

40 g slivered almonds

50 g freshly ground toasted almonds

Juice of 2 lemons

1 tbs olive oil

Sea salt and pepper

½ cup buttermilk

1 tbs ground turmeric

1 tbs honey

Juice and finely grated rind of ½ lemon

Sea salt and pepper

Using your knife, shave the head off the broccoli to give you fine pieces.
Chop the spinach as fine as you can and place into a bowl with the spring onion and broccoli.
Stir in the remaining ingredients gently, until well combined.
For the dressing, whisk together the buttermilk and turmeric in a mixing bowl, leave to stand for a few minutes to allow the turmeric to rehydrate. Whisk in remaining ingredients until well combined.
Dress the tabouli with the dressing and divide between serving bowls.

As this is a raw salad the freshness of the ingredients is crucial, ideally this salad with be prepared on the day of harvest. Seasonality is also really important, spring herbs are soft and delicate, while autumn herbs are firm and robust, you may need to adjust the quantities used throughout the year for the best taste and texture.

Recipe by Maggie Beer.