Non Traditional Tabbouleh Salad With Pineapple And Pomegranate Seeds Recipes

TABBOULEH WITH POMEGRANATE

Tabbouleh with pomegranate image

Provided by Vidar Bergum

Number Of Ingredients 11

Ingredients

25 g fine bulgur
150 g cherry tomates or other very good sun-ripened tomato, finely chopped
2 Tbsp lemon juice
200 g flat-leaf parsley, thick stalks removed, finely chopped (c. 85 g net weight)
25 g mint, leaves only, finely chopped
2-3 spring onions, finely chopped or 1/2 red onion, finely chopped
1/2 large pomegranate, seeds only
1 Tbsp pomegranate molasses
2 Tbsp extra virgin olive oil
lettuce leaves (gem lettuce is perfect), to serve
salt and pepper

Steps:

Mix the bulgur, tomato, lemon juice and a little seasoning. Set aside until the bulgur has softened, 5-10 minutes. Meanwhile, chop the herbs.
Mix the herbs, onion, pomegranate and bulgur and tomato mixture. Add pomegranate molasses and extra virgin olive oil and mix again. Season.
Serve immediately using small lettuce leaves as bowls, or serve in a bowl with lettuce leaves on the side.

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