Preparation

1. Wash the broccoli and dry it thoroughly. It’s best to do it an hour in advance. Grate the dry broccoli on a coarse grater straight into a bowl.
2. Cook the groats according to the instructions on the packaging then let it chill.
3. Dice the tomatoes and cucumber. Cucumbers can be peeled or unpeeled. Add to the groats and broccoli.
4. Finely chop the parsley, mint and chives and add to the rest. Season with olive oil, lemon juice, salt and pepper. Then mix. Salad tastes best on warm days, slightly chilled, decorated with pomegranate seeds.