Thursday, 19 March 2015

Tabbouleh with Pomegranate

With Spring in the air, people seem more inspired to eat healthy and light food. And what is better than a fresh salad or a side dish with lots of fresh greens to jazz up a meal or barbeque. 

I love creating salads and sides with produce that is in season. And you know it´s always fun combining different ingredients to create new colours, flavours and textures. One of my latest discoveries is this tabbouleh salad with lots of fresh herbs, tomatoes, cracked bulgur and olive oil with an exotic touch of pomegranate.

There are various recipes out there for this salad but here is my version:

Tabbouleh Salad with Pomegranate


50 g fine bulgur
1 bunch of spring onions
2 tomatoes
1 cucumber (optional)

200 g fresh parsley
15 g fresh mint
white pepper
juice and zest of two limes
3 tbs oilve oil
8 tbs fresh pomegranate seeds

Wash bulgur thrice in cold water and cover generously with enough water to moisten. Set aside for about 30 min. Itll automatically double in size.
Cut tomatoes and cucumbers in cubes. Chop the herbs. In a bowl mix olive oil with the lime juice and season with salt and pepper. Add in the lemon zest.

Toss the cucumbers tomatoes, soaked bulgur and herbs together in the bowl with the dressing. Add fresh pomegranate seeds. Serve immediately or place in the refrigerator to use later (up to one day).

This salad is even great for parties and crowds. Click here for ideas and inspiration.

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