150g |
burghul |
125ml |
extra-virgin olive oil, plus 1 tablespoon extra |
1 |
lemon, juiced |
4 |
heirloom tomatoes, roughly chopped |
2 bunches |
flat-leaf parsley, shredded |
1/2 bunch |
spring onions, thinly sliced |
1 bunch |
green asparagus, thinly shaved lengthways |
155g |
fresh peas, blanched |
200g |
snow peas, roughly sliced |
1 |
fennel bulb, shaved, fronds reserved |
1/4 |
savoy cabbage, diced |
1 |
broccoli head, shaved |
2 tablespoons |
sumac, plus extra for sprinkling |