Ben Dearnley
“This is a fantastic use of broccoli and something I always do when it’s in season,” says Carrington. “The cardamom flavour is perfect with roast lamb.”
Ingredients
Zhoug
Method
1.Cook quinoa in a large saucepan of boiling water until tender (8-10 minutes). Drain well.
2.For zhoug, combine coriander, parsley and dill in a bowl. Coarsely chop 1 cup of the herbs and set aside. Combine remaining herbs in a blender with garlic, lemon juice, oil and cardamom and blend until smooth.
3.Grate broccoli (including a little stalk) so it has the texture of couscous. Blanch in a saucepan of salted boiling water until bright green (10 seconds). Refresh in iced water, then drain.
4.Place quinoa, cucumber, preserved lemon, sunflower seeds, broccoli and chopped herbs in a large bowl. Stir through zhoug and season to taste with salt. Top with leek and pickle to serve.
Drink suggestion: A gin and tonic, preferably one made with Melbourne’s Death Gin. Drink suggestion by Charlie Carrington & Anna Riou-Lebret.
Notes
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