Winter Tabbouleh Recipes

Steps:

• Put the raisins in a heatproof bowl and cover with boiling water from the kettle. Leave to soak for 20 mins.
• Meanwhile, put the bulgur in a second heatproof bowl and pour over enough boiling water from the kettle to cover by about 2cm. Cover the bowl and soak for 15 mins. Drain and transfer to a serving bowl. Add the cauliflower, fennel and lemon juice, and stir to combine.
• To make the dressing, put the garlic, cumin, cinnamon, pomegranate molasses and honey in a bowl and stir together. Gradually pour in the oil, whisking continuously until combined. Taste for seasoning.
• Drain the raisins, and add to the bulgur mixture with the parsley, mint, spring onions, walnuts and barberries. Toss everything together with the dressing. Taste for seasoning again, then stir in the pomegranate seeds.

Steps:

• PREPARE SALAD Cover bulgur w/ warm water by 2" in a bowl and soak 10 minutes. Drain well in a sieve, then transfer to a large bow and stir in endive, fennel, cauliflower, parsley, mint, walnuts, and pomegranate seeds until combined. MAKE DRESSING Stir together garlic, cinnamon, molasses, water, sea salt, and pepper in a small bowl, then add oil in a slow stream, whisking until emulsified. (Dressing will be very tart; add sugar to sweeten if desired.) FINISH SALAD Just before serving, toss tabbouleh w/ dressing, sea salt, and pepper. Note: Tabbouleh, w/o herbs and dressing, can be prepared 4 hours ahead and kept at room temperature. Dressing can also be made 4 hours ahead and kept at room temperature. Just before serving, toss tabbouleh w/ herbs and dressing.