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Burghul with tomato and walnuts
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Syrian-inspired twist on tabouleh for a refreshing change.
Ingredients:
  • 450g fine burghul (cracked wheat)
  • 100ml pomegranate molasses (see note)
  • 150ml olive oil
  • 1.25 gm ground cinnamon
  • 1.25 gm ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp allspice
  • 150g walnuts, roasted
  • 2 egg tomatoes, seeded, finely chopped
  • 125.00 ml torn flat-leaf parsley
  • 125.00 ml torn spearmint
Instructions:
  • Wash burghul until water runs clear, transfer to a bowl, then mix in 375ml (1 1/2 cups) water and let sit for 30 minutes until fully absorbed.
  • Combine the pomegranate molasses, olive oil, and spices, then mix into the bulgur along with the remaining ingredients. Season with sea salt and freshly ground black pepper and transfer the salad to a bowl to serve.

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