Jamie Magazine
By Andy Harris
Herb tabbouleh with pomegranate & za’atar dressing
Finished with spring onions & micro herbs
15 mins plus 1 hour soaking
Super easy
serves 6
Recipe From
Ingredients
400g medium-grain bulgur wheat
1 bunch of spring onions
120ml extra virgin olive oil
3 lemons
1 large handful of mixed micro herb and salad leaves
POMEGRANATE & ZA'TAR DRESSING
a few sprigs of fresh thyme
1 pomegranate
1 tablespoon pomegranate molasses
½ teaspoon za’atar
4 tablespoons extra virgin olive oil
Method
- Place the bulgur wheat in a large bowl, cover with cold water and soak for 1 hour or longer, if possible.
- Drain in a fine colander and transfer to a serving bowl.
- Trim and slice the spring onions, then add to the bowl with the oil and lemon juice. Season generously with sea salt and black pepper.
- Pick and finely chop the thyme leaves, then combine with the seeds and juice from the pomegranate and the remaining dressing ingredients in a small bowl with some sea salt.
- Mix the micro leaves with the bulgur wheat, then toss through the dressing and serve.
Tags