Broccoli is something you don’t eat for fun! It’s usually the good will dish with our steak or sunday roast. This recipe will change your feelings about broccoli forever! This raw broccoli tabouleh with spicy chicken and tahini yoghurt will make you fall in love with broccoli. It’s so different to the odd cooked veggie side dish. Basically it’s a classic tabouleh with raw shredded broccoli, loads of herbs, cucumber, tomato and salty nuts. Topped of with chicken kebabs marinated in sambal oelek and an amazing yoghurt tahini dip.
Instead of chicken kebabs you could also serve this raw broccoli tabouleh with spicy marinated halloumi. I would love to see your pics or feedback about this brilliant raw broccoli salad with chicken and tahini yoghurt or any other of my recipes! Tag me on Instagram as @fifthfloorkitchen and use #fifthfloorkitchen hashtag.
Brilliant raw broccoli couscous with sambal oelek chicken kebabs and tahihi yoghurt sauce
In a bowl mix sambal oelek and olive oil and add the chicken filets. Cover and marinade for at least 1 hour. Soak wooden skewers in water to avoid burning and so the filets come off easily.
Heat up some olive oil in a grilll pan and add the chicken skewers. Grill for about 8-10 minutes.
In a small bowl mix together greek yoghurt, tahini, lime juice, salt and pepper. If the sauce is too thick add a bit of water.
Wash and roughly chop the broccoli. Put it into your highspeed blender and process until it's the size of couscous.
Cook the couscous according to the package instructions.
Wash, pad dry and chop the mint and parsley. Wash the cucumber, remove the cucumber seeds and cut into 1 cm cubes. Was the tomatoes and cut in half. Chop the roasted nuts.
In a big bowl mix the raw broccoli, couscous, parsley, mint, cucumber, cherry tomatoes and nuts. Add olive oil, lime juice and season to taste with salt and pepper.
Divide on your plates, serve with grilled chicken kebabs and the tahini yoghurt sauce. Enjoy!
