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.
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