A more filling take on the traditional tabbouleh salad, this version comes packed with nutrients, crunch, and the tartness of pomegranate seeds. It’ll be a winner at your next barbecue for sure.
The festive season is, for me, always about good food, getting outdoors and spending time with loved ones. My favourite way to spend the extra time off is hanging out with friends and family on the beach and cooking up a storm on the barbie before going for a good ocean swim. But I always find that, come January, I’m in a bit of a post-festive slump and feeling demotivated; and I know I’m not alone.
To help fuel your workouts and set you up to achieve your fitness goals in 2021, I’ve teamed up with Nike to celebrate their announcement as Official Apparel and Footwear Partner for the Sydney Swans to share some of my favourite pick-me-up recipes inspired by dishes that I make for the team.
Both Nike and the Swans have a shared belief in the power of sport, and value a holistic approach to health and wellbeing fuelled by movement and balanced nutrition. Whilst meals for the team need to be healthy, they also need to be enjoyable and I always want them to look forward to sitting down and sharing the food I’ve made after a training session – and you should too!
Remember, food that is good for you will always make you feel good afterwards, keep you motivated and most of all make you happy and healthy! So whip this tasty take on a tablouli salad (and stay tuned for my other clean recipes), grab your workout buddy and kick-start your 2021!
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Broccoli and pomegranate tabouli
Serves – 4-6 as a side
Prep time –15 minutes
Cooking time – 10 minutes
3 heads broccoli, quartered lengthwise
2 tablespoons extra virgin olive oil
1 bunches asparagus, sliced into 1/2 cm lengths
1 cup frozen peas, blanched, drained
1 bunch dill, chopped
1 bunch mint, chopped
1 bunch flat-leaf parsley
1 red onion, peeled, finely diced
1/2 cup sunflower seeds, toasted
1/2 cup pepita seeds, toasted
1/3 cup sesame seeds, toasted
1 long green chili, finely diced
1/2 cup pomegranate seeds to garnish
Sea salt and pepper to taste
3 tablespoons apple cider vinegar
1/3 cup extra virgin olive oil
1 teaspoon Dijon mustard
1 tablespoon maple syrup
1. Heat 1 tablespoon of oil in a frying pan and add in the asparagus. Cook for 1-2 minutes or until charred and tender. Set aside to cool.
2. Grate the broccoli into a fine rice consistency using a box grater or pulse in a food processor. Heat the remaining oil in a large pan and cook the broccoli for 2 minutes to slightly soften. Season and set aside to cool.
3. Mix the asparagus into the broccoli along with the peas, dill, mint, parsley, onion, sunflower seeds, pepita seeds, sesame seeds and chilli.
4. Whisk all the dressing ingredients together in a bowl, season and taste for balance.
5. Pour the dressing over the broccoli salad and toss well to coat.
6. Transfer the salad into a serving bowl and garnish with pomegranate seeds.
Courtney Roulston is a former MasterChef star, author, head chef for the Sydney Swans, and a host of the upcoming cooking show, Farm to Fork.