Save to your scrapbook
Warm cauliflower & pomegranate tabbouleh
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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 oil, to taste
Juice of ½ lemon, to taste
1. Cook the bulgur wheat according to pack instructions, for 10-15 minutes or until al dente, then drain.
2. 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.
3. Serve with meat or fish, or barrel-aged feta and
a sprinkling of toasted pumpkin seeds.
Typical values per serving:
Low in saturated fat. One of your five a day
This recipe was first published in Thu Mar 16 10:11:46 GMT 2017.