Warm Cauliflower & Pomegranate Tabbouleh

Image and recipe courtesy of Waitrose & Partners

This warming dish would make a fantastic light lunch or side…

  • 150g bulgur wheat 
  • 250g cauliflower, cut into tiny florets 
  • 1 pomegranate, seeds only 
  • 75g walnut pieces 
  • 40g chopped fresh mixed herbs, such as mint, flat leaf parsley and coriander 
  • Olive or rapeseed oil, to taste 
  • Juice of ½ lemon, to taste
  • Cook the bulgur wheat according to pack instructions, for 10-15 minutes or until al dente, then drain.
  • Place the raw cauliflower florets and pomegranate seeds in a large mixing bowl. Add the walnut pieces, fresh herbs and the warm bulgur wheat. Season well and drizzle with olive oil and lemon juice to taste.
  • Serve with meat or fish, or barrel-aged feta and a sprinkling of toasted pumpkin seeds.  
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