Maftoul with Spring Vegetables, Garlic Flower Vinegar & Green Chilli Broth

‘WHERE FLOWERS BLOOM, SO DOES HOPE’ Spring sees the arrival of new life and new hope. A time to seek joy in Nature’s new birth, all things pure and true.

This broth is fresh, zingy, and verdant. Maftoul from Palestine adds a welcome nutty starch. Just perfect.


150g Maftoul

50g Fresh Peas

50g Edamame Beans

300g Fresh Asparagus

1 Courgette, Grated or cut fine

3 Spring Onions, finely sliced

750ml Vegetable Stock

1 tbsp Garlic Flower Vinegar

2 tbsp Extra Virgin Olive Oil

2 tsp White Miso

2 Green Chillies, finely sliced

Handful of soft herbs such as Dill, Parsley, and Mint.


1. Rinse the Maftoul under cold water and set aside to drain. Bring half a pan of water to the boil and add the Maftoul. Reduce to a simmer, simmer for 8 minutes then turn off the heat, cover and stand for a further 8 minutes. Drain in a colander, mix through 1 tbsp Olive oil, and set aside.

2. Add the vegetable stock to a large pan and bring to a simmer. Add all the vegetables and simmer for 3 minutes. Add the miso and vinegar and stir though. Turn off the heat.

3. Add the chillies, Maftoul and fresh herbs. Taste and adjust the seasoning with either more vinegar or miso to your liking. Spoon into two bowls and serve.