Tabbouleh with greens and pomegranate molasses

Tabbouleh with extra greens and pomegranate molasses

Salad Veganisable

Serves 4-6 as a side salad

Prep 20 min

Cook 25 min

This tabbouleh is more green than grain. It's crunchy, fresh, and uses baharat to add warmth against all those bright herbs. The pomegranate molasses is doing most of the heavy lifting here, providing that sweet-sharp contrast that makes everything else sing louder.

It's the kind of salad that works beautifully as part of a summer spread - alongside hummus and baba ganoush and whatever vegetables you have to grill - or on its own with some warm flatbread torn into pieces for scooping.

Ingredients

100g	coarse bulgur
80ml	olive oil
1 tsp	baharat
1 ½ tbsp	pomegranate molasses
150g	baby cucumber, trimmed, ½ cm dice
100g	celery, 1/2cm slice
4	spring onions, finely sliced (50g)
30g	parsley, finely chopped
10g	mint leaves, finely chopped
10g	dill, finely chopped
	fine sea salt

Method

Place the bulgur in a small saucepan with 200ml water and ½ teaspoon salt. Cover with a lid and bring to a boil. Immediately turn off the heat and let sit, covered, for 20 minutes. Remove the lid, fluff the grains, and set aside to cool.
In a large bowl, mix together the oil and baharat along with the pomegranate molasses and ½ teaspoon salt. Set aside.
When ready to serve, toss together the cooled bulgur and all the remaining ingredients in the pomegranate molasses dressing. Serve immediately.