Recipe

SLOW-ROASTED SUMAC KUMATO, CHARRED BROCCOLINI AND QUKE TABBOULEH

4
Serves
30 MINS
Prep Time
60 MINS
Cook Time
20
Ingredients
Ingredients
Method

    SLOW ROASTED KUMATO®

    • 4 Kumato® Tomatoes, each cut into 8 segments
    • 1 tsp Sumac,
    • 1 small Garlic, thinly sliced
    • 1 tbsp Extra virgin olive oil,
    • sea salt and black pepper,

    SALAD

    • 400 grams Broccolini®,
    • 4 Qukes® baby cucumbers,
    • 2 Kumato® Tomatoes, tomatoes, diced
    • 1/2 cup Quinoa,
    • 1 cup Vegetable stock or water,
    • extra virgin olive oil,
    • 1 bunch (80g) Flat-leaf parsley, finely chopped
    • 1 bunch (30g) Mint leaves, finely chopped,
    • 1/2 bunch (40g) Dill, finely chopped
    • 8 shallots Finely chopped,
    • 1 tsp Allspice,
    • 1 tsp Sumac,
    • 1/2 Lemons juice,
    • 2 tsp Nigella or sesame seeds,
    • sea salt and black pepper,
    1. Heat an oven to 150˚C. Place the Kumato® on a small baking dish and scatter over the sumac, garlic and oil. Season with sea salt and black pepper and slow roast for 1 hour (or longer if you have the time and patience).
    2. Place the quinoa in a medium saucepan and cover with vegetable stock. Cook for 15 minutes, until the quinoa is translucent and tender. Set aside.
    3. Meanwhile, prepare the rest of the salad. Cut the long stems off the Broccolini® and cut these into 1cm pieces (keep the florets intact). Heat a frypan on high heat. When hot, add a drizzle of olive oil, along with the stems and Broccolini® florets. Season with sea salt and cook for 2 minutes, until charred and just tender. Remove immediately from the heat.
    4. To assemble the salad, combine the quinoa with the Qukes®, fresh Kumato®, parsley, mint, dill, shallots, allspice, sumac, lemon juice, 1/4 cup of extra virgin olive oil and seeds. Toss to combine and season with sea salt and black pepper. Taste, and add more oil, citrus, salt or pepper until it is seasoned to your liking. Lastly, add the slow roasted Kumato® and Broccolini® and toss. Serve immediately or allow to sit for 30 minutes* to allow the flavours to meld.
      *Once you season your tabbouleh, the fresh tomatoes and herbs will release some moisture which can make your tabbouleh soggy. There are three ways of combatting this wetness – firstly, eat straight away! Secondly, you can salt your fresh tomatoes and parsley for about 20 minutes before adding to the final salad (drain off the excess liquid before assembling the salad). Lastly, you can assemble your salad, dress it, let it sit for 20-30 minutes, and then drain the entire salad in a colander before transferring back to a serving plate.