Broccoli Tabbouleh & Lamb Meatballs

Broccoli _ Pistachio Tabouleh with Spiced Meatballs recipe - The Cooks Pantry

RECIPE BY:

Courtney Roulston

SERVING SIZE:

4 people

BROCCOLI TABBOULEH:

  • 2 heads broccoli, roughly grated on a box grater, of finely chopped
  • 80ml Cobram Estate Extra Virgin Olive Oil Light Flavour
  • 1 Pinch of Sea Salt
  • Juice and zest of 1 lemon
  • 2 teaspoons honey
  • ½ cup pistachio nuts
  • 1/3 cup sunflower seeds, toasted
  • ¼ cup sesame seeds, toasted
  • ½ cup currants
  • ½ bunch flat leaf parsley, chopped
  • ½ bunch mint, chopped, plus extra to garnish

LAMB MEATBALLS:

  • 500g Coles lamb mince
  • 1 Tablespoon ground cumin
  • 1 teaspoon ground cinnamon
  • Pinch of sea salt

CHICKPEA DRESSING:

  • 2/3 cup canned chickpeas, drained
  • 2 tsp tahini paste
  • 1/3 cup Greek yoghurt
  • ¼ cup water
  • 1 pinch of salt
  • 1 tbsp Cobram Estate Light Extra Virgin Olive Oil

METHOD:

  • Broccoli tabbouleh: heat 20ml of olive oil in a large non-stick frying pan over a high heat. Add the grated broccoli, season with a pinch of sea salt and cook for 2-3 minutes to slightly soften the broccoli. Remove the broccoli from the pan and place in a large bowl to cool.
  • Whisk together 40ml of olive oil with the lemon zest, lemon juice, honey and a pinch of sea salt and set aside.
  • Lamb meatballs: place the mince into a large bowl. Add in the cumin, cinnamon and a pinch of sea salt. Using clean hands, mix well and roll the into golf ball sized meatballs (you should have around 20 meatballs).
  • Wipe the frying pan clean with kitchen towel and place back onto a medium heat.
  • Add remaining olive oil and cook the meatballs for 6-8 minutes, or until golden and cooked through, turning occasionally.
  • Chickpea dressing: Combine all ingredients, in a small food processor until smooth.
  • Mix all the remaining tabbouleh ingredients into the broccoli and pour over the lemon dressing. Toss well to coat then place the tabbouleh onto serving plates. Top with the meatballs and drizzle over the chickpea dressing. Garnish with extra mint leaves.

Related Recipes

Spanish Chorizo Traybake

Spanish Chorizo Traybake

Watch the full recipe belowRECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 cups leftover cooked rice 2 Spanish chorizo, thickly sliced 3 Tbsp Cobram Estate Extra Virgin Olive Oil 6 chicken thigh cutlets, bone in, skin on 2 red onions, thickly sliced...

Sweet Potato & Chicken Salad

Sweet Potato & Chicken Salad

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 1 x 400g bag Birds Eye Sweet Potato 3 tablespoons extra virgin olive oil 2 teaspoons whole cumin seeds 1 teaspoon ground cinnamon 2 medium sized chicken breast, trimmed 180g Jalna Lactose Free Greek...

Fijian Fish Curry

Fijian Fish Curry

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 2 Coles Ocean Barramundi Fillets, sliced into ‘spoonful size’ pieces 1 Onion, diced 1 Cinnamon Quill 3 Garlic Cloves, thinly sliced 1 birdseye Chilli, sliced lengthways Coriander Stem/root, diced 1 ½...

Japanese Soba Noodle Salad

Japanese Soba Noodle Salad

RECIPE BY: Chef Kinsan SERVING SIZE: 2 - 4 people INGREDIENTS: 150g Hakubaku organic soba noodles (cooked) 30g carrot (thinly julienned into long strips) 1 lebanese cucumber (thinly julienned into long strips) ½ cup edamame (cooked and remove beans from pod) 1 handful...

Fetuccini Alfredo

Fetuccini Alfredo

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 500g Coles Fettuccini 250g Philadelphia Cream Cheese 100g Coles Parmesan Cheese, plus more for serving 1 Brown onion, diced 2 Garlic cloves, diced 125g baby Spinach Salt 1.5 tbsp Pepper ½ bunch parsley,...

Karaage Chicken

Karaage Chicken

RECIPE BY: Sam Goodwin SERVING SIZE: 2 - 4 people INGREDIENTS: 500g Chicken thigh fillets, skin on 1⁄4 cup light soy sauce 2 tbsp sake 3cm ginger, minced 1 garlic clove, minced 1 tsp caster sugar 1 cup cornflour Sea salt flakes 2L Cobram Estate EVOO oil, for deep...

Print Friendly, PDF & Email
TCPS01-Group-Pic-v02-min

Subscribe now to get all our latest updates and recipes

Thanks for subscribing! Keep an eye out on your inbox