Method

• Bring a large pot of water to the boil
• When water is boiling add the whole head of broccoli and cook for 2-3 minutes depending on size
• Remove immediately and refresh in cold water, drain and set aside
• To prepare the cracked wheat: Add the cracked wheat grains to a dry fry pan and heat over a moderate heat until lightly toasted (about 3 minutes)
• When golden and gives off a toasted aroma add to a bowl, squeeze over lemon juice; add zest and 1-2 tablespoons olive oil, season lightly with salt and pepper
• Mix thoroughly and add 1 cup of water from the pot which the broccoli was cooked or otherwise from the kettle is fine
• Stir once again and add half cup more of water, let sit to absorb (15 minutes) whilst you prepare the broccoli
• To prepare the broccoli hold the stalk and with a sharp knife run the blade over the head, almost like shaving the broccoli as you only want tiny pieces of green
• Continue until all the broccoli head is done and a little of the tender stalk, discard the tough remainder
• Add the broccoli to the cracked wheat along with the herbs, fluff up with a fork and taste for seasoning and flavour
• Add more lemon and olive oil if needed
• Stir to combine and serve warm or at room temperature
• It is such a versatile dish that it can go with pretty much with anything