Jamie Oliver

Herb tabbouleh with pomegranate & za’atar dressing

Herb tabbouleh with pomegranate & za’atar dressing

Serves 6
Cooks In15 minutes plus 1 hour soaking
DifficultySuper easy
Nutrition per serving
  • Calories
    325
    16%
  • Fat
    26.2g
    37%
  • Saturates
    3.7g
    19%
  • Protein
    2.8g
    6%
  • Carbs
    19.1g
    7%
  • Sugars
    3.6g
    4%
  • Salt
    0.7g
    12%

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Andy Harris

Find out what's in our latest issue

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Ingredients

  • 400 g medium-grain bulgur wheat
  • 1 bunch of spring onions
  • 120 ml 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
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Jamie Magazine
Recipe From

Jamie Magazine

By Andy Harris

Find out what's in our latest issue

Share this Recipe

Tap For Ingredients

Method

  1. Place the bulgur wheat in a large bowl, cover with cold water and soak for 1 hour or longer, if possible.
  2. Drain in a fine colander and transfer to a serving bowl.
  3. 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.
  4. 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.
  5. Mix the micro leaves with the bulgur wheat, then toss through the dressing and serve.

Tip

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Nutrition per serving
  • Calories
    325
    16%
  • Fat
    26.2g
    37%
  • Saturates
    3.7g
    19%
  • Protein
    2.8g
    6%
  • Carbs
    19.1g
    7%
  • Sugars
    3.6g
    4%
  • Salt
    0.7g
    12%

Of an adult's reference intake