Pomegranate bulgar salad
Bulgar wheat is actually gluten free, despite the confusing name. It is an underused grain being outshone by fashionable quinoa. Bulgar wheat is highly nutritious, easy to use and has a nutty taste. This dish is great to make for a dinner party as you can make it in advance and it can sit at room temperature until the rest of the meal is ready. The flavours infuse and blend over that time making the spices more pronounced.
This recipe makes 4 portions
2 cups bulgur wheat
4 cups water
1 tablespoon stock powder
1 large pomegranate
1 small cauliflower
1 large bunch flat leaf parsley
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon allspice
2 tablespoons extra virgin olive oil
Juice of 1 lemon
Put the bulgur wheat in a pan with 4 cups of water plus the stock powder. Bring to the boil then reduce to a simmer. Cook until the bulgar is soft, this should take around 15 minutes.
Remove the seeds from the pomegranate, discarding any of the bitter white pith
Cut the cauliflower into very very small florets
Finely chop the parsley
In a large bowl mix the bulgur, pomegranate, cauliflower, parsley, spices, oil and lemon juice. Mix really well, using your hands if necessary.
Add salt to taste. This can be served straight away or can sit at room temperature for a few hours.