Bulgar with Pomegranate Salad

Serves: 4 – 6

This is a recipe I pulled from the Weekend Australian Magazine by David Herbert and it is really quite good. I’ve been more hit than miss with his stuff in the past, though as far as a clean, healthy, spring salad goes, this is a winner.

If you haven’t cooked with bulgar, it is worth the effort to find it in your local organics shop.

It is less abrasive than quinoa, healthy, packed full of protein and fibre, and filling. Add the fresh herbs and vegetables and you have a salad that looks great, tastes great and is easy to prepare.

Try it with steak or lamb and you’ll be pleased you did.

Ingredients

150gm bulgar
¾ cup roughly chopped fresh flat-leaf parsley
½ cup roughly chopped fresh mint
200gm cherry tomatoes, roughly chopped
1 Lebanese cucumber, peeled and diced
1 clove garlic, crushed
Seeds 1 pomegranate
3 spring onions, chopped
Juice, 1 lemon
2 – 3 tbsp extra virgin olive oil
Sea salt and freshly ground pepper

Method

1. Place bulgar in a bowl and cover with 500ml boiling water. Soak for 30 minutes and then drain well, removing all excess water.
2. Combine cooled bulgar, parsley, mint, tomatoes, cucumber, garlic, pomegranate, spring onions and lemon juice in a large bowl. Season well with the salt and freshly ground pepper. Pour over olive oil and toss well.