INGREDIENTS
| 250g raw broccoli
100g baby spinach 3 spring onions, finely chopped 50g parsley, finely chopped 50g mint, finely chopped 1 avocado, finely diced 40g slivered almonds 50g freshly ground toasted almonds Juice of 2 lemons 1 tbs olive oil |
Sea salt and pepper
Dressing
| ½ cup buttermilk
1 tbs ground turmeric 1 tbs honey Juice and finely grated rind of ½ lemon |
Sea salt and pepper
METHOD
| 1. | Using your knife, shave the head off the broccoli to give you fine pieces. |
| 2. | Chop the spinach as fine as you can and place into a bowl with the spring onion and broccoli. |
| 3. | Stir in the remaining ingredients gently, until well combined. |
| 4. | 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. |
| 5. | 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. |
APPLIANCE / FUNCTION
Maggie Beer
Maggie’s career spans farming, food production, as well as television presenting and food writing. Maggie’s appearance on the hit ABC programme The Cook & The Chef cemented her place as one of Australia’s most well known food personalities, and her line of products is arguably the most highly esteemed and much loved range for Australian gourmets
