Via: Brett Stevens
- 400g tenderstem broccoli, trimmed
- 150g bulgur wheat
- 6 tbsp extra-virgin olive oil
- 300g broad beans
- 2 tbsp lemon juice, plus zest of 1 lemon
- ¼ tsp ground cinnamon
- ¼ tsp ground allspice
- 4 Medjool dates, stoned and cut into thin strips
- 3 tbsp chopped mint, plus a few small leaves to garnish
- 3 tbsp chopped dill sprigs
- 50g shelled pistachios
- 4 lemon wedges, to serve
- sea salt
Bring a large pan of salted water to the boil, add the broccoli and cook for 3 minutes. Drain and leave for a few minutes for surface moisture to evaporate.
In a large bowl, cover the bulgur wheat with plenty of boiling water and leave to soak for 20 minutes until tender but with a slight resistance.
Meanwhile, heat a griddle pan over a medium heat. Toss the broccoli in a bowl with 2 tbsp oil and seasoning and cook in 2 or 3 batches for 2-3 minutes each side until lightly charred. Leave to cool.
Bring a medium-sized pan of water to the boil and simmer the fresh broad beans for 6-7 minutes. Drain and cool in cold water. Unless they are tiny, skin them.
Drain the bulgur wheat into a sieve and shake to get rid of as much water as possible. Whisk the lemon juice with the spices and some seasoning, then whisk in the remaining olive oil and set aside.
Combine the bulgur wheat, beans, dates, herbs and half the pistachios in a serving dish. To serve, pour over the dressing and gently toss, then season more if necessary. Scatter over the lemon zest, remaining pistachios and a few mint leaves. Serve with the broccoli and lemon wedges.