Pomegranate Tabouli Salad
This tabouli-with-a-twist recipe has been shared with us by Karen from Cooking in the Chaos. It uses a cool technique to deseed a pomegranate without staining your hands! The salad incorporates delicate burghal wheat which absorbs the pomegranate juices and serves as a superb carrier of the fresh herbs. The little pomegranate jewels make this salad festive as well as introducing little bursts of sweetness in your mouth. You can keep it light and summery with a drizzle of lemon juice or make it more luscious with a dollop of greek yoghurt, yum!
Recipe Tester Feedback: "This looked like Christmas in a bowl! When I lifted the lid after deseeding the pomegranate, both my 18 month old son and I uttered, "oooohhhh". I thought it was very clever!" - Claire
No: Egg / Nuts
Contains: Gluten / Dairy
*Variations: Can be made without Dairy
Total Preparation Time 15 minutes
Cannot be frozen
- burghal wheat - 1/2 cup
- water - boiling (enough to cover the burghal in a bowl)
- celery - 2, sticks
- snow peas - 150g
- fresh parsley - small bunch
- fresh mint - small bunch
- pomegranate - 1
- Dressing options:
- yoghurt - 1-2 Tbsp, Greek
- olive oil - 1 Tbsp
- lemon - 1/2, juice only
- Place burghal (1/2 cup) into a bowl and cover with boiling water. Let stand for 10-15 minutes. After standing, thoroughly drain the water off and fluff with a fork.
- Thinly slice celery (2 sticks) and snow peas (150g) and transfer to your salad bowl.
- Add parsley (small bunch) and mint (small bunch) to the bowl. Chop Speed 7 / 7 seconds. Transfer to the salad bowl.
- Quarter the pomegranate with a sharp knife and add to the mixer bowl. Deseed the pomegranate by bashing it. Reverse+Speed 4 / 1 second.
- Remove the skin and the pith so that only the seeds remain.
- Transfer the seeds to the salad bowl.
- Add the burghal to the salad bowl.
- Dress with either natural yoghurt or olive oil and lemon juice. I like a yoghurt dressing, but oil and lemon is more traditional.
- Gently mix together with salad servers and enjoy!