Warm Cauliflower & Pomegranate Tabbouleh
25 minutes prep,
Serves 4
Ingredients
150g bulgur wheat
250g cauliflower, cut into tiny florets
1 pomegranate, seeds only
75g walnut pieces
40g chopped fresh mixed herbs, such as mint, flat leaf parsley and coriander
Olive or rapeseed oil, to taste
Juice of ½ lemon, to taste
Method
Cook the bulgur wheat according to pack instructions, for 10-15 minutes or until al dente, then drain.
Place the raw cauliflower florets and pomegranate seeds in a large mixing bowl. Add the walnut pieces, fresh herbs and the warm bulgur wheat. Season well and drizzle with olive oil and lemon juice to taste.
Serve with meat or fish, or barrel-aged feta and a sprinkling of toasted pumpkin seeds.
More recipes to try
25 minutes
Serves 8
10 minutes
Serves 6-12
Great British Food Awards
Award winning foods
Carrot transformation: puree, pickle & pesto
Celebrate the natural harmony of the Apiaceae family with these vibrant carrot, fennel and herb tartines – fresh, flavour-packed and perfect for a light lunch…