Another lovely salad for hot summer days from Claire Thomson’s ” New Kitchen Basics”. Ideally it would be greener than pictured- i should have brought a bigger bunch of parsley! You should be searching through a sea of green for the bulghar and cauliflower.
Ingredients
- 150 g coarse bulghar wheat or Israeli couscous
- warm water to cover
- 650 g cauliflower quartered
- zest and juice of an unwaxed lemon
- 50 ml olive oil
- 2 tbsps pomegranate molasses
- 1/2 tsp ground cinnamon
- 1/2-1 clove garlic peeled and crushed
- 150 g dried apricots finely chopped
- 50 g pinenuts, cashews, walnuts or almonds toasted
- a very large bunch flat leaf parsley leaves picked and finely chopped
- a large bunch mint leaves picked and finely chopped
- 2 tsps ground sumac
- 1/2-1 tsp chilli flakes optional
- sea salt and black pepper
Servings:
Instructions
- Put the bulghar wheat in a mixing bowl and cover with warm water by about 10 cm. Soak for 10 minutes then drain well.
- Meanwhile put the cauliflower in a food processor and pulse into small pieces. Set aside.
- Make the dressing. Put the lemon zest and juice in a mixing bowl and add the olive oil, pomegranate molasses, cinnamon and crushed garlic. Mix well and set aside.
- Put the cauliflower pieces into a large serving bowl along with the drained bulghar, apricots, pine nuts, herbs, sumac and chilli flakes. Pour over the dressing and mix well, then check seasoning and adjust if needed.
- Serve immediately or leave for about half an hour for the flavours to mingle and the grain to absorb the dressing.
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