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 small jug and whisk to combine. Season. Pour over the tabouli and toss to combine. Transfer the tabouli to a large serving platter. Top with the crumbled marinated feta, toasted pine nuts and pomegranate seeds, if using. Serve with lemon wedges.