Broccoli Tabouleh with Slow-Roasted Stem

Put the coriander, one of the bunches of parsley and one of the bunches of dill in the blender. Add the garlic, lemon juice and cardamom and blend on high speed for around 30 seconds. Pour it out into a container and pour the olive oil on top, so that it splits. Set aside.

Using a grater, grate the green tops of the broccoli and set aside. Reserve the stem, halving it lengthways.

Half fill a saucepan with water and add the burghul. Bring it to the boil and cook for about 10 minutes, then strain and spread it out on a flat tray so it doesn’t overcook.

Dice the cucumber and the dill pickles, also finely dice the preserved lemon and mince the remaining herbs.

In a large, wide frying pan over a medium heat, warm the oil. Put the broccoli and leeks in the frying pan, cut side down. Cook until the leeks and broccoli have quite a lot of colour and are cooked through, around 10 minutes.

Combine the cucumber, pickles, preserved lemon and minced herbs in a large bowl with the broccoli ‘tabouleh’, the cooked burghul and the sunflower kernels. Dress with the herb purée. Stir the broccoli stem and leek into the salad and serve – it should look like a messy broccoli that has fallen over.