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Dish · From Bladwijzer
Bulgur salad with pomegranate and mint
- Makes: 4 people
- Time: 30 min
- From: Pomegranate
Ingredients
- 150 g fine bulgur wheat
- 200 ml boiling water
- 1 pomegranate
- 1 bunch of flat-leaf parsley
- 1 handful of fresh mint
- 3 spring onions
- the juice of 1 lemon
- 4 tablespoons olive oil
- salt and pepper
Method
- Put the bulgur in a bowl, pour over the boiling water with a pinch of salt, cover and leave to swell for 15 minutes. Fluff it up with a fork and leave to cool.
- Meanwhile, take the arils out of the pomegranate: cut it into quarters and break the pieces open in a bowl of cold water. The arils sink and the white pith floats: skim it off and drain the arils.
- Finely chop the parsley and mint and thinly slice the spring onions.
- Mix the bulgur with the herbs, spring onions, lemon juice and olive oil, and season with salt and pepper. Fold in the pomegranate arils just before serving.
Storing: Covered, a day in the fridge; the herbs go a little limp. Lovely with grilled chicken, lamb or halloumi.