Winter Tabouli

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This recipe pre-dates my 5 Ingredients philosophy.

Winter Tabouli

From Stonesoup

Adapted from Casa Moro the Second Cookbook by Sam & Sam Clark.

I just love the flavours and textures in this salad. The shaved fennel adds lots of lightness and crunch so if you were in the mood for something a little more substantial, you could leave it out. Great with grilled fish or chicken or even lamb and I wouldn’t mind trying it with some gently pan fried haloumi.

Serves 8
1 small cauliflower
2T olive oil
1t baharat (see here for recipe)
1 bunch mint, leaves picked & torn if large
1/2 bunch flat leaf parsley, leaves picked
200g burghul, soaked in warm water for 10mins then drained
1 medium bulb fennel, shaved lengthwise with a mandoline
2 handfuls almonds, roasted & chopped
seeds 1 small pomegranate
for the dressing:
½ clove garlic, peeled & finely chopped
4T pomegranate molasses
2T water
8T extra virgin olive oil

1. Preheat oven to 200C. Cut cauliflower into bight sized florettes. Place on a baking tray, drizzle with oil and sprinkle over baharat and salt & pepper.

2. Roast for 30-40mins, stirring occasional until cauliflower is golden and cooked though.

3. Combine remaining salad ingredients in a large bowl except almonds and seeds. Toss together dressing ingredients in a separate bowl or cup. Season the dressing and dress your salad. Serve with seeds and almonds sprinkled over.