Herb tabbouleh with pomegranate and za’atar dressing

Herb tabbouleh with pomegranate & za’atar dressing

Name: Herb tabbouleh with pomegranate & za’atar dressing
Cook time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 400g medium-grain bulgur wheat; 1 bunch of spring onions; 120ml extra virgin olive oil; 3 lemons; 1 large handful of mixed micro herb and salad leaves; POMEGRANATE & ZA'TAR DRESSING; a few sprigs of fresh thyme; 1 pomegranate; 1 tablespoon pomegranate molasses; ½ teaspoon za’atar; 4 tablespoons extra virgin olive oil

Finished with spring onions & micro herbs

15 mins plus 1 hour soaking

Super easy

serves 6

nutrition per serving

325

Calories

16%

26.2g

Fat

37%

3.7g

Saturates

19%

3.6g

Sugars

0.7g

Salt

12%

2.8g

Protein

19.1g

Carbs

of an adult’s reference intake

Recipe From

Jamie Magazine

By Andy Harris

Ingredients

400g medium-grain bulgur wheat

1 bunch of spring onions

120ml extra virgin olive oil

3 lemons

1 large handful of mixed micro herb and salad leaves

POMEGRANATE & ZA'TAR DRESSING

a few sprigs of fresh thyme

1 pomegranate

1 tablespoon pomegranate molasses

½ teaspoon za’atar

4 tablespoons extra virgin olive oil

Method

Place the bulgur wheat in a large bowl, cover with cold water and soak for 1 hour or longer, if possible.
Drain in a fine colander and transfer to a serving bowl.
Trim and slice the spring onions, then add to the bowl with the oil and lemon juice. Season generously with sea salt and black pepper.
Pick and finely chop the thyme leaves, then combine with the seeds and juice from the pomegranate and the remaining dressing ingredients in a small bowl with some sea salt.
Mix the micro leaves with the bulgur wheat, then toss through the dressing and serve.