Courtney Roulston’s spring greens tabouli

This tabouli is loaded with spring greens including broccoli and asparagus. Drizzled with mustard and maple dressing, it's a sure-fire hit.



Note: + cooling time



  • 2 tbs extra virgin olive oil
  • 2 heads broccoli, finely chopped
  • 2 bunches asparagus, woody ends trimmed, cut into 2cm lengths
  • 1 cup (120g) frozen peas, blanched, drained
  • 1 small fennel, finely shaved
  • 4 spring onions, thinly sliced
  • 1/2 bunch mint, chopped
  • 1/2 bunch flat-leaf parsley, chopped
  • 1/2 cup (100g) Coles Seed Mix, toasted
  • 1 long green chilli, finely chopped (optional)
  • 1/3 cup (145g) pomegranate seeds
  • Mustard & maple dressing
  • 1/4 cup (60ml) apple cider vinegar
  • 1/3 cup (80ml) extra virgin olive oil
  • 1 tsp Dijon mustard
  • 1 tbs Coles Finest Pure Canadian Maple Syrup



Heat half the oil in a frying pan over high heat. Add the broccoli and cook, stirring, for 2-3 mins or until lightly charred and tender. Transfer to a plate. Heat remaining oil in the pan. Add the asparagus and cook for 2 mins or until tender. Season. Transfer to the plate.


To make the mustard and maple dressing, whisk vinegar, oil, mustard and maple syrup in a bowl until combined.


Combine the broccoli, asparagus, peas, fennel, spring onion, mint, parsley, seed mix and chilli, if using, in a large bowl. Drizzle with the dressing and gently toss to coat. Transfer the salad to a serving bowl. Sprinkle with pomegranate to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.