As an alternative I made tabbouleh following the recipe in Ghillie Basan's recently published 'Flavours of the Middle East'.
The recipe (below) is simple but delicious.
However, I almost made a huge mistake in using Concentrated Balsamic Glaze instead of Pomegranate Molasses...
The salad bar before everyone dived in!
And there was enough tabbouleh left over today to have with some steak and roast new potatoes, mmmm!
Thank you to Chris and Sarah for a lovely afternoon yesterday - weren't you lucky with the weather.
Parsley Salad with Bulgur and Pomegranate Seeds
- 60g / 1/2 cup fine bulgur
- juice from 2 unwaxed lemons
- large bunch of flat leaf parsley
- bunch of fresh mint leaves
- 4 spring onions/scallions trimmed and finely sliced (I used chives)
- seeds of 1 pomegranate
- 1-2 tbsp olive oil
- 2 tbsp pomegranate syrup/molasses
- salt & pepper
Rinse the bulgur and drain well then place in a bowl with the lemon juice and a little warm water to cover the bulgur. Leave it soften for 10 minutes.
Finely slice the parsley & mint (leaves & stalk tops of both). Add to the bulgur.
Add the spring onions/scallions and most of the pomegranate seeds then mix.
Gently add the oil and syrup/molasses.
Season to taste and sprinkle with the reserved pomegranate seeds.
Serve immediately before the herbs have a chance to soften.