Green Broccoli Tabbouleh with Olives and Mozzarella Balls

• 4 servings | 20 min | Easy | Kosher | Vegetarian

Ingredients:

• 500 g fresh broccoli
• 2 cucumbers
• 1/2 bunch parsley
• 1/4 bunch dill
• 6 mint sprigs
• 4 tbsp pitted Kalamata olives
• 200 g Kfar Tavor mozzarella balls
• A handful of roasted, peeled pistachios
• 5 tbsp olive oil
• Juice of 1 lemon + grated zest
• 1 tsp salt
• Black pepper to taste

Instructions:

1. Separate the broccoli florets (the top part) from the stem. Peel the stem with a small knife and cut it into small pieces.
2. Place the stems and florets in a food processor and pulse until finely chopped (into small crumbs).
3. Transfer the broccoli to a bowl, cover with boiling salted water, and let sit for one to two minutes. Drain and rinse until cooled. Leave in a strainer to drain off all the water.
4. Separate the leaves of all the herbs, rinse, and drain. Coarsely chop the herbs and add them to the bowl with the blanched broccoli. Add all the remaining ingredients and season with olive oil, lemon juice, salt, and pepper. Taste and adjust the seasoning as needed. Serve.