Cook the bulgur wheat in a large saucepan of salted boiling water for 15 minutes, or until it is soft. Drain, rinse with cold water and place in a large serving bowl to cool.
While the bulgur wheat is cooking, place the Tenderstem® broccoli in a pot of boiling water and cook for about 4 minutes until just cooked through but still with some bite. Drain, rinse in cold water and set aside.
Add the chickpeas to the bulgur wheat, then stir through the chopped herbs and garlic. Dress the pilaf with the extra virgin olive oil, lemon juice, 1 tsp sea salt and ½ tsp ground black pepper and stir well. Then add the Tenderstem® broccoli and gently fold through the pilaf.
Taste and adjust the seasoning to your preference with salt, pepper and lemon juice, and finish by scattering with the crumbled feta and a final drizzle of extra virgin olive oil.
Yasmin Khan is an author of two critically acclaimed books, The Saffron Tales and Zaitoun and is famous for her take on Palestinian cooking.See profile
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