Pilafi with Tenderstem® broccoli, sour cherries and pistachios
Method
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Place a large saucepan on a medium-low heat and drizzle in the olive oil. Add the sliced garlic and onions and sauté for 12-15 minutes until softened and lightly golden. When they are ready, stir in the tomato puree followed by the bulgur wheat and add the stock and the cinnamon stick.
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Season generously, turn up the heat and bring to the boil. As soon as it’s boiling, turn the heat to low and cover with a lid. Cook for 15 minutes.
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Halfway through cooking, stir the cherries into the pan and place the Tenderstem® broccoli on top.
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When the bulgur wheat is tender remove from the heat, remove the lid and cover with a tea towel and leave to one side for 20 minutes. When the pilafi has cooled slightly, squeeze in the lemon juice and run a fork through it to fluff it up. Roughly chop the herbs and stir through.
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Spoon onto a serving platter, scatter with the pistachios before serving and serve with a tub of Greek yoghurt on the side.
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