Broccoli tabouli with feta and pomegranate

350g broccoli, cut into florets 4 green shallots, thinly sliced 400g can chickpeas, rinsed, drained 1 Lebanese cucumber, coarsely chopped 200g mixed grape tomatoes, halved 1/2 cup fresh mint leaves, finely chopped 2 cups fresh continental parsley leaves, finely chopped 1 lemon, juiced 2 tbs pomegranate molasses 40g (1/4 cup) marinated feta, crumbled 1 tablespoon pine nuts, toasted Pomegranate seeds, to serve (optional) Lemon wedges, to serve Process the broccoli in a food processor until it’s finely chopped and resembles rice. Combine broccoli, shallot, chickpeas, cucumber, tomato, mint and parsley in a large bowl. Season. Toss to combine. Place the lemon juice and pomegranate molasses in a

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