Warm Cauliflower & Pomegranate Tabbouleh

Name: Warm Cauliflower & Pomegranate Tabbouleh
Prep time: 25 minutes
Yield: 4 Servings
Cuisine: British
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

preparation 25 minutes
Serves 4

Ingredients Method

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

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.

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.

Serve with meat or fish, or barrel-aged feta and a sprinkling of toasted pumpkin seeds.