Easy and quick spin on Tabouli – takes 5 minutes to whip up!

Great as a side to pan roasted barramundi or salmon then drizzled with extra lime or lemon.

What’s good about it:
Broccoli is full of alkalinising, anti-inflammatory and anti-cancer phytonutrients called sulforaphane that work to support optimum health and protect against disease.

Pistachios are high in the minerals potassium and magnesium to help nourish the nervous system when under stress.

Avocado is heart healthy and anti-inflammatory to the body and can nourish the immune system and reduce symptoms of arthritis and depression.

Lime and black pepper helps aid digestion and  the goji berries add extra antioxidants and a lovely hint of sweetness that’s great in this salad.

Courtsey: Theresa Cutter

Serves 4

Time: 5 minutes

350g raw broccoli (1 large head broccoli)
6 spring onion, finely sliced
100g (1 large bunch) parsley, chopped
100g (1 large bunch) mint, chopped
1/2  avocado, chopped
20g (good handful)  pumpkin seeds
50g (2 good handfuls) pistachio nuts, roughly chopped
100g baby spinach leaves
Juice from 3 limes or 2 lemons
1 tablespoons cold pressed olive oil or flaxseed oil
30g (1 handful) goji berries
Generous amount black pepper + little sea salt

Chop raw broccoli as fine as can with large knife. Stalks of broccoli, trim tough outer layer before chop (can use food processor).
Combine raw broccoli in large bowl with spring onion, parsley, mint, avocado, pumpkin seed, pistachio, spinach, lemon, olive oil, goji, black pepper and little sea salt.
Mix well until combined.
Taste and adjust if necessary.
Divide between serving bowls and enjoy.

Add 1-2 tablespoons of pomegranate molasses to the dressing – it’s delicious!
Add a few handfuls of raw green sprouts.
Add 1-2 teaspoons Chia seeds for added omega 3 and fibre.