This vegetarian tabbouleh salad recipe is perfect for lunch on a misty winter day. Its fresh and citrusy flavour transports us to a picnic in the garden on a bright & sunny spring day.
This is an edited extract from Falastin by Sami Tamimi and Tara Wigley, introduced to us by the ever amazing Saumya Gupta.
Ingredients
- 200g bulgur wheat
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1 tbsp olive oil
- 225ml boiling water
- 250g kale (or salad mix of your choice), stems discarded, leaves roughly shredded
- 1/2 (about 550g) red cabbage, trimmed, shredded
- 2 1/2 tbsp parsley, roughly chopped
- 2 tbsp mint leaves, torn
- 6 long green shallots, thinly sliced
- 4 oranges (or 2 regular oranges), peeled and sliced
- 85g pomegranate seeds (from 1/2 a pomegranate)
Orange Dressing
- 1/4 cup (60ml) orange juice (or regular)
- 2 tbsp lemon juice
- 1/4 tsp each ground cinnamon & allspice
- 2 tsp pomegranate molasses
- 1 tsp caster sugar
- 130 ml olive oil
Method
- Place the bulgur, cinnamon, allspice, 2 tsp olive oil, boiling water and 1/4 tsp salt in a medium saucepan with a lid. Bring to the boil over a medium heat, then cover the pan, remove from the heat and set aside for 30 minutes. Remove the lid, fluff the bulgur with a fork and set aside to cool.
- Put the salad leaves into a bowl with the remaining tsp oil and a tiny pinch of salt. Using your hands, mix well, gently massaging the leaves, then set aside.
- For the dressing, place all ingredients, apart from the olive oil, in a bowl with 3/4 tsp salt and a good grind of black pepper. Whisk to combine, then, continuing to whisk as you pour, slowly add the oil until the mix is thick and emulsified.
- Tip the cooled bulgur into a very large bowl and add the cabbage, parsley, mint, shallot, orange, 3/4 tsp salt and a generous grind of black pepper. Mix to combine, add the cavolo nero and pour over the dressing. Mix to combine, then transfer to a serving platter or individual plates. Sprinkle over pomegranate seeds to serve.
This salad keeps well, so if you'd like to prep you can make it a few hours in advance and store it in your fridge. Leftovers are also lovely the next day.
Reference,
Tamimi, S. and Wigley, T., 2020. Falastin: A Cook Book. 1st ed. United Kingdom: Ebury.
