Broccoli tabbouleh | Dish Podcast | Waitrose

Nick and Angela are joined by an Oscar winner for a vegan feast.

Natalie Portman is an award-winning actor, director and activist who has been making films since her first role at the age of 12 in Léon: The Professional. In a highly acclaimed career, she has also starred in Closer, Jackie, Thor, Star Wars (Episodes I, II and III) and the 2010 film Black Swan, for which she won the Academy Award for Best Actress.

She joins us to talk about her exciting new film Fountain of Youth, which is released on Apple TV+ on 23 May, UK. The action-packed movie, directed by Guy Ritchie, took its cast all over the world during production with shooting locations in Bangkok, Vienna, London and Cairo. Natalie is part of a star-studded cast including John Krasinksi, Domnhall Gleeson, Eiza González and Dish favourite Stanley Tucci.

Natalie joined us just before a trip back home to Paris and was delighted to be fuelled by an array of vegan plates… and a Paloma cocktail to start. Angela served a vegan version of Waitrose’s broccoli tabbouleh with preserved lemon & zaatar houmous and Lebanese baba ganoush. The wine experts at Waitrose suggest pairing the meal with Kaapzicht Granite Ridge Bush Vine Chenin Blanc.

We loved spending time with Natalie and we are sure you will too. She shared her passion for vegan food and told Nick and Angela about life (and food shopping) in Paris. We find out what it’s like to star in a Guy Ritchie movie and Natalie revisits the year of her Oscar win.

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A transcript for this episode can be found at https://www.waitrose.com/dish

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We can’t all have a Michelin star chef in the kitchen, but you can ask Angela for help. Send your dilemmas to dish@waitrose.co.uk and she’ll try to answer in a future episode.

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So today on Dish for Natalie Portman, we’re going to be doing sound. That’s grim show, isn’t it? Yes, we’re filming. So today on dish, I’m cooking in broccoli tiboule and we’re going to add some asparagus, some corettes for Natalie Portman. Yum. So we’ll start with the asparagus. Just snap off the wooden bits. Peel the end bits. Broccoli. Take the last M bits off cuz then they’ll cook more evenly. A bit of toasted sesame oil. Let it lightly heat. And then corettes. Cut them quite thick cuz they will cook down and they can go straight in the pan. They don’t need any oil on there. Just a little bit of seasoning. So, broccoli straight in. And our asparagus. Little bit of salt. Slightly turn the heat down. And we’re just going to add a little bit of water. That will slightly steam the broccoli. Then the last veg to prep is cucumber. We’ve already got our bular wheat that’s been sitting there with hot water. We’ve had it covered. So in our dressing goes all spice, finely chopped red chili, clove of garlic, touch of olive oil, about 2 tablespoons of orange juice, parsley and mint and really give it a good mix. And you do need to go in with your hands now. A little bit extra orange juice, pistachio nuts on top to add a little bit of crunch and add a tiny little bit of zest. That’s tasty. I love it.